Boneless Ribeye Steak 16oz
A hand-cut 16 oz boneless ribeye from our 4th-generation Texas ranch. Deep marbling, bold beefy flavor, and no bone, so every ounce is steak. $29.99, shipped frozen to your door or picked up at our Springtown or Decatur, TX stores.
The Cut
- 16 oz boneless ribeye, about 1.25–1.5" thick
- Grain-finished and wet-aged for rich, robust flavor
- Heavy marbling that melts into the meat as it cooks
- No bone, so it's easier to cook evenly and slice
- No added hormones or routine antibiotics
How to Cook a 16 oz Ribeye
Thaw overnight in the fridge, pat dry, and salt it well. At this thickness, a hot sear plus a few minutes of gentler heat works best:
- Grill or cast iron: sear over high heat 3–4 minutes per side, then move to lower heat (or a 400°F oven) until it reaches your target temperature.
- Reverse sear: bake at 250°F until about 10–15°F below your target, then sear hard 1–2 minutes per side.
Pull it at about 125°F for medium-rare or 135°F for medium, then rest 5–10 minutes. (USDA guidance for whole cuts is 145°F with a 3-minute rest.) A 16 oz ribeye comfortably serves one big appetite or two people.
Shipping & Pickup
- Vacuum sealed and shipped frozen in an insulated box with dry ice, by FedEx Home Delivery
- Most orders ship within 3–4 business days and arrive 2–4 days later, anywhere in the lower 48
- Beef orders have a $150 minimum, and beef orders of $400+ ship free
- If anything is wrong with your delivery, we replace the shipment
Or pick it up at our stores in Springtown (2127 E Hwy 199) and Decatur (121 N State St). How meat delivery works
FAQ
How many people does a 16 oz ribeye feed?
One hungry adult, or two people with sides.
Boneless or bone-in?
Boneless cooks more evenly and slices easily. Prefer the bone? Try our bone-in ribeye (16 or 20 oz).
How long does it keep in the freezer?
Vacuum sealed and kept at 0°F, it holds its quality for 12 months or more.
Want more ribeyes?
Our beef boxes and quarter and half cow include ribeyes at a lower price per pound.
A hand-cut 16 oz boneless ribeye from our 4th-generation Texas ranch. Deep marbling, bold beefy flavor, and no bone, so every ounce is steak. $29.99, shipped frozen to your door or picked up at our Springtown or Decatur, TX stores.
The Cut
- 16 oz boneless ribeye, about 1.25–1.5" thick
- Grain-finished and wet-aged for rich, robust flavor
- Heavy marbling that melts into the meat as it cooks
- No bone, so it's easier to cook evenly and slice
- No added hormones or routine antibiotics
How to Cook a 16 oz Ribeye
Thaw overnight in the fridge, pat dry, and salt it well. At this thickness, a hot sear plus a few minutes of gentler heat works best:
- Grill or cast iron: sear over high heat 3–4 minutes per side, then move to lower heat (or a 400°F oven) until it reaches your target temperature.
- Reverse sear: bake at 250°F until about 10–15°F below your target, then sear hard 1–2 minutes per side.
Pull it at about 125°F for medium-rare or 135°F for medium, then rest 5–10 minutes. (USDA guidance for whole cuts is 145°F with a 3-minute rest.) A 16 oz ribeye comfortably serves one big appetite or two people.
Shipping & Pickup
- Vacuum sealed and shipped frozen in an insulated box with dry ice, by FedEx Home Delivery
- Most orders ship within 3–4 business days and arrive 2–4 days later, anywhere in the lower 48
- Beef orders have a $150 minimum, and beef orders of $400+ ship free
- If anything is wrong with your delivery, we replace the shipment
Or pick it up at our stores in Springtown (2127 E Hwy 199) and Decatur (121 N State St). How meat delivery works
FAQ
How many people does a 16 oz ribeye feed?
One hungry adult, or two people with sides.
Boneless or bone-in?
Boneless cooks more evenly and slices easily. Prefer the bone? Try our bone-in ribeye (16 or 20 oz).
How long does it keep in the freezer?
Vacuum sealed and kept at 0°F, it holds its quality for 12 months or more.
Want more ribeyes?
Our beef boxes and quarter and half cow include ribeyes at a lower price per pound.