Bone-in Ribeye Steaks (2 per pack)

The Steak That Sets the Standard

Few steaks deliver the richness and bold beef flavor of a bone-in ribeye.

Cut thick and dry-aged for at least 14 days, our Bone-In Ribeye Steaks are known for the marbling that renders as they cook, creating the juicy, rich bite ribeye lovers look for.

Choose from USDA Choice, Top 1/3 USDA Choice, or USDA Prime depending on the level of marbling and richness you're looking for.

Choose Your Grade

USDA Prime
Our highest grade, with abundant marbling for exceptional richness, juiciness and tenderness. The ultimate Brown Pearcy ribeye experience.

Top 1/3 USDA Choice
Selected from the upper third of USDA Choice for elevated marbling, tenderness and flavor. A premium middle ground between Choice and Prime.

USDA Choice
A flavorful Angus ribeye with lighter marbling while still delivering the bold, beefy character that makes ribeye such a favorite.

What’s Inside the Pack

2 Bone-In Ribeye Steaks
Average weight: 15–17 oz

Every steak is:

• Cut a minimum of 1 inch thick
• Dry-aged for at least 14 days for deeper flavor and tenderness
• Hand-trimmed and carefully selected
• Vacuum-sealed and flash-frozen for freshness

The bone adds to the classic ribeye experience, while the marbling delivers the richness this cut is known for.

Why Ribeye Is a Favorite

Ribeye is the steak for people who love big beef flavor.

As it cooks, the intramuscular fat renders through the meat, creating the rich flavor and juicy texture that have made ribeye one of the most sought-after steakhouse cuts.

Whether you're firing up the grill or heating the cast iron, it doesn't need much to be memorable.

Why Families Choose Brown Pearcy

For more than 75 years, our family has focused on raising Angus cattle known for quality, flavor and consistency.

That means:

• Angus cattle selected for superior genetics
• No added growth hormones or antibiotics
• Raised on open Missouri pastures
• Processed in our own USDA-inspected facility in Missouri
• Flash-frozen and delivered nationwide

We don't source our beef. We raise it.

And we stand behind every cut.

A Steak Worth Slowing Down For

The smell of ribeye hitting a hot grill.
The crust from a good sear.
That first juicy slice.

Some steaks are made for getting dinner on the table.

Ribeye is made for enjoying it.

Cooking Ideas for Bone-In Ribeye

Keep it simple and let the beef do the work:

• Grill over high heat
• Cast-iron sear with butter and herbs
• Reverse-sear for precise doneness
• Prepare steakhouse-style with a hard sear and plenty of rest

A little salt, good heat and patience are about all a great ribeye needs.

All product weights are approximate. Every cut is hand-trimmed, so natural variation in size is to be expected.