This Father's Day Use Promo Code: DADSDAY on orders of $119 or more for FREE Standard Shipping*, 8 (4oz) Premium Angus Steak Burgers, a Grillmaster Chef's Apron, and our Famous Steak Seasoning ($119 value FREE)
*Gift Notice is sent for this Sunday and packages ship FREE after Sunday.
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.
Premium Angus Ribeye
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. 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.
Carved from the center of our premium Prime Rib Roast, these magnificent Black Angus Beef Ribeye Steaks will amaze you. Also, for enhanced flavor, try our Angus Bone-In Ribeyes.
How To Recognize A Ribeye
The Ribeye is distinguished by its rich marbling and natural "flavor kernel" that runs through each steak. It is this 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.
Cooking a Ribeye to Perfection!
Ribeyes have a high fat content which can be somewhat dangerous for grilling. They run a higher risk of being dried out quickly from the high heat of the grill. Pan searing a Rib Eye with a small amount of butter would be a much better choice. By pan searing the Rib Eye the steak would cook a little slower and allows the fat to tenderize. Grab some friends and show them what you've learned!
Boneless Ribeye Nutrition Facts
|Calories from Fat