Name: Boneless Ribeye Steak | Wet-Aging Beef-Chicago Steak Company
Brand: My Chicago Steak
SKU: VFSP153
Price: 164.95 USD
Availability: InStock
Rating: 4.7 (78 reviews)

Grilled ribeye on a barbecue with onions and garlic

Item # VFSP153

USDA Prime - Wet Aged Beef

Bonelees Ribeye

$164.95

$254.99

Save 35%

Size:

2 (20oz) 4 (10oz) 4 (12oz) 4 (20oz)

Variant

Use Code: SAVEMORE
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Description

USDA Prime Wet Aged Ribeye

These USDA Prime Ribeyes are distinguished by their rich marbling and natural flavor kernel that runs through each steak. It is their incredible marbling that slowly melts and bastes the meat throughout the cooking process which creates a rich flavor and juicy texture. With just the right amount of marbling to give you a juicy flavorful Ribeye steak that's second to none.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

USDA Prime Boneless Ribeye Steak

Every ribeye we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our ribeyes are among the most flavorful, juicy, and tender ribeyes you'll ever eat. Paired with our FREEGIFTS or BURGERS12 promotion code for 12 free (4oz) steak burgers, you'll get an additional 12 servings for free on your order. They're the same amazing ribeyes you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

Our USDA Prime, Wet-Aged Ribeyes are consistently chosen above all others among steak enthusiasts. With abundant marbling that is evenly distributed throughout each steak, this is the richest & smoothest steak available.

Why Buy A Ribeye?

This boneless Ribeye steak is meaty, savory, and sure to please the even the most discriminating carnivore. The Ribeye is distinguished by its rich marbling and natural "flavor kernel" that runs through each steak. While a ribeye certainly isn’t the leanest or most calorie conscious cut of beef, what it lacks in waistline sensitivity it makes up for in flavor.

Throw In A Bone

Looking for something with the bone? We have that too! Checkout the USDA Prime Wet Aged Bone-In Ribeye (also known as a cowboy cut), or the Dry Aged Tomahawk Ribeye for an extra-long bone.

Cooking

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.3. Season your steak with salt & pepper or a blended mix to taste.4. Lightly oil your cooking surface.5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120°- 125°F. Medium rare steak will feel soft and spongy to the touch and register 130°F, medium steaks will offer resistance when touched and register 140°-145°F. Well-done steaks will be firm with an internal temperature of 160°F.8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak.

For more tips on how to cook your steak, check out the video tab above.

FILETS MIGNON & BONELESS RIBEYES

Thickness
Rare 110°To 120°F
Medium Rare 120°To 130°F
Medium 130°To 140°F
1.5"
3 min EACH SIDE
3.5 min EACH SIDE
4 min EACH SIDE
1.75"
3.5 min EACH SIDE
4 min EACH SIDE
4.5 min EACH SIDE
2"
4 min EACH SIDE
4.5 min EACH SIDE
5 min EACH SIDE

SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

Thickness
Rare 110°To 120°F
Medium Rare 120°To 130°F
Medium 130°To 140°F
1"
5 min First Side3 min Second Side
4.5 min EACH SIDE
6 min First Side4 min Second Side
1.25"
5 min First Side4 min Second Side
5.5 min EACH SIDE
7 min First Side5 min Second Side
1.5"
6 min First Side4 min Second Side
6 min EACH SIDE
7 min EACH SIDE
1.75"
6 min First Side5 min Second Side
6.5 min EACH SIDE
8 min First Side7 min Second Side
2"
6 min EACH SIDE
7 min EACH SIDE
8 min EACH SIDE

,wine=

T-Bone & Wine Pairing

The T-Bone steak has a higher degree of marbling (good fat content) which should be taken in consideration when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. It‚Äö√Ñ√∂‚àö√ë‚àö¬•s also safe to say that your chardonnay may not be the best choice for this steak.

Both Cabernet Sauvignon and Zinfandel work perfectly with the T-Bone. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor

Wine

Ribeye Wine Pairing

The Ribeye steak is known for its abundant marbling (good fat content within the steak) and fat content is an important aspect to consider when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. Its also safe to say that your chardonnay may not be the best choice for this steak.

Both Cabernet Sauvignon and Zinfandel work perfectly with the Ribeye. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor.

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly

Grilled steak on a slate surface with a close-up inset showing the texture.

For more information please see the Full Shipping Details page

USDA Prime - Wet Aged Ribeye

$164.95

$254.99