Prime is defined by its juicy and flavorful marbling found only in the top 2% of all US Beef.
Marbling and maturity make the grade. Exceptional flavor, tenderness and juiciness. USDA Prime beef is served at some of the finest restaurants in the United States by top chefs.
Also known as a Cowboy Steak. This is the most popular steak order in restaurants and steakhouses all over the world. This thick, highly marbled piece of heaven has the bone-in for added flavor, and is sure to wow!
Elevate your steak game with our Prime Angus Bone-In Rib Steak, a premium cut prized for its rich marbling, intense beef flavor, and juicy tenderness. Hand-selected from USDA Prime Angus Beef, this steak is aged to perfection and features the bone-in presentation that enhances flavor and delivers a true steakhouse experience.
- Grades: USDA Prime.
- Aged: 21+ days wet aged.
- Weight: 18oz, 22oz or 28oz.
- Description: Center Cut & Hand-Crafted.
- Packaging: Individually wrapped & vacuum sealed.
- Gift Box: Delivered in a classic black gift box.
- Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.
Method 1: Pan-Seared & Oven-Finished
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Bring to Room Temperature
Remove steak from the fridge 30–45 minutes before cooking. -
Season Generously
Pat dry and season both sides with salt and pepper. Optional: rub with garlic and fresh herbs. -
Sear the Steak
Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
Sear steak for 2–3 minutes per side until a deep brown crust forms. -
Add Aromatics & Butter
Add a few tablespoons of butter, crushed garlic, and herbs to the pan. Baste the steak for extra flavor. -
Finish in the Oven
Transfer skillet to a preheated oven at 425°F (218°C).
Cook for 5–8 minutes for medium-rare (internal temp: 130–135°F / 54–57°C). -
Rest Before Serving
Let steak rest for 5–10 minutes to allow juices to redistribute.
Method 2: Grilled Bone-In Rib Steak
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Preheat Grill
Set up a two-zone grill: high heat for searing, medium heat for finishing. -
Sear Over High Heat
Grill steak directly over high heat for 2–3 minutes per side. -
Move to Indirect Heat
Finish cooking over medium heat until desired doneness.
Use a meat thermometer:- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
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Rest & Serve
Let rest 5–10 minutes before slicing.
Serving Suggestions:
Pair with roasted vegetables, garlic herb butter, and a bold red wine like Cabernet Sauvignon or Syrah.
Prime Angus Bone-In Rib Steak
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