Rib-Eye, Bone-In

$17.00

(1 customer review)

With the most marbling of all our steaks, the Rib-Eye is one of the richest cuts available. AND because bone adds flavor and moisture to the steaks, we keep it in.
Bauman’s Authentic Rib-Eyes are tender, juicy and very flavorful, with just the right amount of fat.

The best way to cook a rib-eye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy.

Our Bauman’s Authentic Bone-In Rib-Eyes are cut 1 inch thick, weight 1 pound on average, and are dry-aged for 10+ days.

Price in cart is an estimate.

Bauman’s Beef is grassfed and grass-finished near Garnett and processed in the Bauman family’s USDA-inspected facility, The Butcher Block.

New to cooking with grassfed and grass-finished meats? Read below.

SKU: B-SRE Category:

Description

With the most marbling of all our steaks, the Rib-Eye is one of the richest cuts available.
AND because bone adds flavor and moisture to the steaks, we keep it in.
Bauman’s Authentic Rib-Eyes are tender, juicy and very flavorful, with just the right amount of fat.

The best way to cook a rib-eye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy.

Our Bauman’s Authentic Bone-In Rib-Eyes are cut 1 inch thick, weight 1 pound on average, and are dry-aged for 10+ days.
All Bauman Beef is grassfed and grass-finished and is raised near Garnett, Kansas.


New to cooking with grassfed and grass-finished meats?
Here’s the short & sweet guide to grilling some of the best tasting steaks of your life . . .
GRILLING GRASSFED STEAKS: 5 Tips for Success

Additional information

Weight 16 oz

1 review for Rib-Eye, Bone-In

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  1. Amy L. (Verified Eater)

    Verified reviewVerified review - view originalExternal link

    Best steak we’ve had in a long while

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