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USDA Choice Boneless Ribeye Steak
- USDA Choice
- Choose Your Cut: 12 oz or 16 oz – Perfect for Any Appetite!
The steak by which all others are judged.
The 44 Farms USDA Choice Boneless Ribeye is everything a premium steak should be—richly marbled, exceptionally tender, and packed with bold, beef-forward flavor. Cut from the prized rib primal, this classic steakhouse favorite delivers the buttery texture and juicy bite that have made ribeye one of the most sought-after steaks in the world.
Expertly hand-cut with care in Texas, every Boneless Ribeye is wet aged for a minimum of 28 days to enhance tenderness and deepen its natural flavor. Sourced from cattle raised with no added hormones or antibiotics ever, each steak is carefully selected to deliver the consistency, quality, and eating experience that define the 44 Farms standard.
Whether you’re grilling over charcoal, searing in a cast iron skillet, or reverse searing for a special occasion, the Boneless Ribeye offers a true steakhouse experience from the comfort of home.
Cut Details
Best Prepared
Nutrition Facts
Serving Size: 4 oz (112g)
| Amount | % Daily Value* | |
|---|---|---|
| Calories | 310 | |
| Total Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 0g | |
| Cholesterol | 75mg | 25% |
| Sodium | 65mg | 3% |
| Total Carbohydrate | 0g | 0% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | |
| Protein | 20g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 2% | |
| Iron | 10% |
*Percent Daily Values are based on a 2,000 calorie diet.
SATISFACTION GUARANTEE
If you're not satisfied, neither are we. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.
Frequently Asked Questions About USDA Choice Boneless Ribeye Steak
What makes a ribeye steak so tender?
Ribeye comes from the rib primal, an area of the animal that experiences very little movement. Combined with abundant marbling, this produces one of the most tender and flavorful steaks available.
Is Boneless Ribeye better than Bone-In Ribeye?
Both offer exceptional flavor. A Boneless Ribeye cooks more evenly and is easier to handle, while a Bone-In Ribeye offers classic steakhouse presentation. The choice comes down to personal preference.
What is the best way to cook a Boneless Ribeye?
Boneless Ribeye excels on the grill or in a cast iron skillet. For the best balance of tenderness and flavor, cook to 130–135°F for medium-rare.
Why is ribeye so flavorful?
Ribeye contains abundant intramuscular marbling that melts during cooking, creating the rich, juicy flavor the cut is famous for.
Should I season ribeye before grilling?
Yes. A generous seasoning of kosher salt and freshly cracked black pepper—or 44 Farms Black Pepper Infused Salt—is often all that’s needed to let the quality of the beef shine.
No Added Hormones or Antibiotics
Wet Aged for 28 Days
Fast 1-2 Day Shipping
The Rib
The rib section of the cow is one of the most prized areas for premium steaks and roasts. Located along the upper back beneath the backbone, this section contains the ribeye muscle, known for its exceptional tenderness and rich marbling. The rib section yields some of the most flavorful cuts of beef, including ribeye steaks, prime rib roasts, and short ribs.
Because these muscles do very little work, the meat develops abundant intramuscular fat that melts during cooking. This natural marbling gives ribeye cuts their signature buttery texture, juicy richness, and deep beef flavor that steak lovers crave.
From impressive holiday centerpieces like a standing prime rib roast to perfectly seared ribeye steaks, the rib section delivers the ultimate steakhouse experience. It's widely considered one of the finest cuts of beef for grilling, roasting, or reverse searing.
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USDA Choice Boneless Ribeye Steak
Sale price$72.00