Name: Wet Aged Bone-In Ribeye | Chicago Steak Company
Brand: My Chicago Steak
SKU: VFSP156 4 16oz
Price: 259.95 USD
Availability: InStock
Rating: 4.8 (18 reviews)

Item # VFSP156 4 16oz

USDA Prime - Wet Aged Beef

Bone-In Ribeye

$259.95

$399.99

Save 35%

Price Per Serving: $16.25

Size:

4 (16oz) 4 (22oz)

Variant

Buy 2 or more to save an extra 12%

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One-time purchase

Subscribe and save 15%

Deliver every month, 15% off

Auto-renews, skip or cancel anytime.

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Description

USDA Prime Wet Aged Bone-In Ribeye

With a presentation that matches its flavor, these USDA Prime Bone-In Ribeye have a perfect balance of tenderness and mellow flavor that is not to be missed. 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.Slowly aged to ensure a juicy tender steak it's no wonder that these hand-cut Bone-In Ribeye steaks are a customer favorite.

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 Wet Aged Bone In Ribeye Steaks

Our Cowboy Cut, or Chicago Style Ribeye, is a USDA Prime Bone-In Ribeye incomparable with other steaks. The Ribeye is the prime combination of marbled texture and smooth muscle, making a gourmand's delight in the form of a buttery, superior steak. Trying to decide where you want to buy USDA Prime Bone In Ribeyes? Chicago Steak Company has exactly what you're looking for! 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.

Ready To Celebrate?

Whether you're celebrating a birthday or just having fun with friends, our French-style cut Bone-In Ribeye will bring exclamations of delight for its fine texture and beautiful presentation for your dinner guests. Even those who normally do not desire the bone will enjoy the enhanced flavor when presented with the Cowboy Cut of USDA Prime Bone-In Ribeye. If you don't want the bone, our Boneless Ribeye has a velvety texture of its own.

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

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 Bone-In Ribeye

$259.95

$399.99