USDA Prime Meyer Ranch Dry-Aged Frenched Bone-In Ribeye Steak (16oz)
USDA Prime Meyer Ranch Dry-Aged Frenched Bone-In Ribeye (16oz)
USDA Prime Meyer Ranch Dry-Aged Frenched Bone-In Ribeye Steak (16oz)
USDA Prime Meyer Ranch Dry-Aged Frenched Bone-In Ribeye (16oz)

USDA Prime Meyer Ranch Dry-Aged Frenched Bone-In Ribeye (16oz)

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Craving tender, flavorful meat? Look no further than our Second City Prime Bone-in Ribeye! Expertly marbled and cut to perfection, these traditional ribeye steaks feature a succulent center surrounded by the rich, flavorful cap, all 28+ day dry-aged for an unparalleled taste experience.

With our Bone-in Ribeye, you can count on a mouthwatering delight that never disappoints. Elevate your dining with this prime cut that’s sure to impress!

                        

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: 16oz
  • Dimensions: ~1"

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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Make the Best Cuts Even Better 

Our blog houses recipes, tips, and inspiration to make every meal a venture into new, delicious territory.
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