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USDA Prime Meyer Ranch Boneless Ribeye (10oz)

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USDA Prime Meyer Ranch Boneless Ribeye (10oz)

Looking for a cut that is ideal for the perfect steak sandwich? Second City Prime's Boneless Ribeye should do the job! Our prime meats are hand cut to the perfect size by our master butchers. Grilling Boneless Ribeye is the way to go but pan searing works great too! Don't forget the seasoning, try 'The Rub' for a pop of flavor.
                        

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

Cut: The Primal Section called the Beef Rib

Preferred Cooking Method: Second City Prime's preferred cooking method for the 10oz Boneless Ribeye is...grilling! The optimal grill temperature should 400 degrees fahrenheit.

Preferred Cooking Time: The Boneless Ribeye should be grilled for about 8-9 minutes for medium rare and 10-12 minutes for medium done. Make sure your meat reaches an internal temperature of at least 135 degrees fahrenheit.

Wine Pairing: Cabernet Sauvignon

  • Cut: Boneless Ribeye
  • Grade: USDA PRIME
  • Weight: 10oz
Looking for a cut that is ideal for the perfect steak sandwich? Second City Prime's Boneless Ribeye should do the job! Our prime meats are hand cut to the perfect size by our master butchers. Grilling Boneless Ribeye is the way to go but pan searing works great too! Don't forget the seasoning, try 'The Rub' for a pop of flavor.
                        

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

Cut: The Primal Section called the Beef Rib

Preferred Cooking Method: Second City Prime's preferred cooking method for the 10oz Boneless Ribeye is...grilling! The optimal grill temperature should 400 degrees fahrenheit.

Preferred Cooking Time: The Boneless Ribeye should be grilled for about 8-9 minutes for medium rare and 10-12 minutes for medium done. Make sure your meat reaches an internal temperature of at least 135 degrees fahrenheit.

Wine Pairing: Cabernet Sauvignon

  • Cut: Boneless Ribeye
  • Grade: USDA PRIME
  • Weight: 10oz
$9.00

Original: $30.00

-70%
USDA Prime Meyer Ranch Boneless Ribeye (10oz)—

$30.00

$9.00

Description

Looking for a cut that is ideal for the perfect steak sandwich? Second City Prime's Boneless Ribeye should do the job! Our prime meats are hand cut to the perfect size by our master butchers. Grilling Boneless Ribeye is the way to go but pan searing works great too! Don't forget the seasoning, try 'The Rub' for a pop of flavor.
                        

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

Cut: The Primal Section called the Beef Rib

Preferred Cooking Method: Second City Prime's preferred cooking method for the 10oz Boneless Ribeye is...grilling! The optimal grill temperature should 400 degrees fahrenheit.

Preferred Cooking Time: The Boneless Ribeye should be grilled for about 8-9 minutes for medium rare and 10-12 minutes for medium done. Make sure your meat reaches an internal temperature of at least 135 degrees fahrenheit.

Wine Pairing: Cabernet Sauvignon

  • Cut: Boneless Ribeye
  • Grade: USDA PRIME
  • Weight: 10oz