Prime Ribeye Steak 1¾"
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- Ships frozen, arrives cold
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Cut Specs
Cut
Drop
Weight
16
About This Drop
The Ribeye That Ruined Restaurant Steaks
This is the cut that makes you realize you've been overpaying for mediocre steaks your whole life. USDA Prime. 1¾ inches thick. 16 ounces of pure marbled perfection. The kind of ribeye that makes your neighbors jealous when they smell it on the grill.
Limited quantity. Members only. When it's gone, it's gone — but you can join the waitlist and we'll notify you when we restock.
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What's In The Box
- ×1
Prime Ribeye Steak 1¾"
Vacuum sealed · Flash frozen · Ships on dry ice
- ×1
Savage Meats Butcher Card
Cut diagram, internal temp guide, cook instructions
- ✓
Insulated Cold Pack Shipping
Arrives frozen · Dry ice included · 2-day delivery
Cook Guide
Thaw properly. Refrigerator thaw for 36–48 hours. Never microwave. Never warm water. Respect the cut.
Dry brine 24 hours out. Kosher salt only. Both sides. Leave uncovered in the fridge. Let the surface dry out for the best crust you've ever put in your mouth.
Reverse sear to 115°F. Oven or smoker at 225°F. Pull at 115°F internal. Rest 5 minutes. Stoke your cast iron or grill to inferno temps.
Sear 90 seconds per side. One side. Flip. Other side. Done. Baste in beef tallow or compound butter. Rest another 10 minutes. Carve perpendicular to the bone.
Internal Temp Guide
★ Recommended for premium cuts. Any higher and you're wasting it.