Beef - Prime


Did someone say they needed tender meat? The Second City Prime Bone-in Ribeye is marbled and cut to perfection. These traditional ribeye steaks carry the ribeye center surrounded by the cap all perched on a 28+ day wet-aged bone for added flavor. Our Bone-in Ribeye never disappoints!

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Rib Section

Preferred Cooking Method: Second City Prime's preferred cooking method for the incredible Bone-in Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees fahrenheit.

Preferred Cooking Time: The Bone-in Ribeye is best served seared and roasted. First you will want to sear it on high heat for two minutes on each side before putting it in the oven to roast for 8-10 minutes on each side or an internal temperature of 130 degrees fahrenheit.

Wine Pairing: Merlot

  • Cut: Bone-in Ribeye
  • Grade: USDA PRIME
  • Weight: 24oz
  • Dimensions: ~1.5"

Customer Reviews

Based on 1 review Write a review

Related Items