Savage Meats
US Domestic Prime Ribeye 14 ounces
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The Cut
This is What is Supposed to Be
This isn't some thin, sad corporate grocery store ribeye wrapped in plastic and forgotten under fluorescent lights. This is a thick cut built for the tribe, richly marbled, deeply flavorful, and ready to take fire like a real steak should.
Every ribeye is selected for the kind of fat, tenderness, and beef-forward flavor that makes this cut legendary. Sear it hard, reverse sear it slow, throw it on the grill, or smoke it until the whole backyard knows dinner is serious.
This is not just a steak. It's a statement.
Why the tribe wants it:
- Butcher-style cut
- Rich marbling for big flavor and tenderness
- Built for grilling, cast iron, smoking, or reverse searing
- Juicy, bold, and unapologetically beefy
- Made for serious dinners, weekend fires, and men who don't settle for average steak
Cook Guide
How to Not Screw It Up
Thaw Properly
24–48 hours in the fridge. Never the microwave. Respect the cut.
Bring to Room Temp
45 minutes on the counter before it hits heat. Cold steak = uneven cook.
Season Like You Mean It
Coarse kosher salt and cracked black pepper. Both sides. Press it in. That's it.
Screaming Hot Surface
Cast iron or live-fire grill at 550°F+. Sear 3–4 min per side. Don't touch it.
Butter Baste
Tilt the pan. Spoon foaming butter over the top with garlic and thyme. Repeat 90 seconds.
Rest. Don't Touch It.
5–7 minutes. Loosely tented with foil. The juice redistributes. Patience is flavor.
Internal Temp Guide
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