120°FRare
130°FMedium Rare
140°FMedium
150°FMedium Well
160°FWell Done
170°FVery Well Done
Signature Angus Boneless Ribeye
Signature Angus Boneless Ribeye
Black Angus Select
Regular price
$20.99
Regular price
Sale price
$20.99
Unit price
per
Couldn't load pickup availability
2lb minimum - Mix & Match Any Individual Steaks
Description & Details −
Our Signature Angus Beef Ribeye offers the ultimate experience in taste and tenderness. This is because we wet age our primals to 21 days before we fabricate which makes the meat as tender as it can be, and also offers a consistent flavor profile. In the cooking process, as the fat melts, the ribeye finishes with a rich buttery flavor, making every bite tender and juicy. This cut is often referred to as the “king of steaks” because of its rich marbling. Ideal for grilling or pan searing, our ribeye is ready to impress at every cookout or family dinner. Savor the mouthwatering richness of this truly exceptional steak.
SIGNATURE ANGUS PRODUCT INFO:
- Region & Breed specific Angus cattle
- Center cut and extra trimmed
- Flash frozen to ensure freshness
- Aged a minimum of 21 days
- Product of USA
Cooking Instructions +
Steaks:
Pan Seared / Flat Top / Cast Iron +
- Allow time for your steak to thaw completely.
- Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
- Heat your flat-top cooking surface to a medium-high heat.
- Cook your steak for 3–5 minutes on each side.
- Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
See Internal Temperature Chart
- Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
- Let your steak rest for 5–10 minutes, slice against the grain and serve.
- Enjoy!
Grill +
- Allow time for your steak to thaw completely.
- Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
- Heat your grill to a medium-high heat, creating a hot side and a cool side to help limit flare-ups.
- Place your steak on the hot side of the grill and cook for 3–5 minutes on each side.
- If flare-ups occur, move your steak to the cool side of the grill until they subside.
- Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
See Internal Temperature Chart
120°FRare130°FMedium Rare140°FMedium150°FMedium Well160°FWell Done170°FVery Well Done - Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
- Let your steak rest for 5–10 minutes, slice against the grain and serve.
- Enjoy!
Forward Seared +
- Allow time for your steak to thaw completely.
- Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
- Preheat your oven to 250–275°.
- Heat your grill or flat-top cooking surface to a high heat.
- Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
- Remove steak from cooking surface and place into your preheated oven on a wire rack over a baking sheet.
- Let your steak cook for 10–20 minutes until it reaches your desired internal temperature –
See Internal Temperature Chart
120°FRare130°FMedium Rare140°FMedium150°FMedium Well160°FWell Done170°FVery Well Done - Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
- Let your steak rest for 5–10 minutes, slice against the grain and serve.
- Enjoy!
Reverse Seared +
- Allow time for your steak to thaw completely.
- Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
- Preheat your oven to 250–275°.
- Once preheated, place your steak into your oven on a wire rack over a baking sheet.
- Let your steak cook for 20–30 minutes until it reaches your desired internal temperature –
See Internal Temperature Chart
120°FRare130°FMedium Rare140°FMedium150°FMedium Well160°FWell Done170°FVery Well Done - Note: Remove your steak 10° before your target temperature, as it will continue to cook when it’s seared and while it rests.
- Heat your grill or flat-top cooking surface to a high heat.
- Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
- Let your steak rest for 5–10 minutes, slice against the grain and serve.
- Enjoy!
Grading Information +
Black Angus Select
Our Black Angus Select has been our most popular offering for decades. Why? Because of our unwavering consistency. We don't just get our beef anywhere we can. We exclusively source all of our beef from only three places, all of which in the Great Plains region. Because of this, we're able to provide uniform cuts with no fluctuation in flavor or tenderness, all year round. Our Black Angus Select contains all of the same genetics as our higher-marbling Angus, the difference is simply that it did not receive the higher grade when it was evaluated.
G-SCHEDULE
G-70
BREED
Solid Black Main Body
MARBLING SCORE
SL00 or Higher
MARBLING TEXTURE
Fine to Medium
MATURITY
A Maturity ≤30 Months
DARK CUTTER
None
HUMP
2" or Less
MUSCLING
Moderate & Higher
RIBEYE AREA
10–17 Sq. In.
HOT CARCASS
<1,100 lbs
Current As Of 2026
- Shipped Frozen
- 2-3 Day Delivery
- Quality Assured
Cold-Chain Guarantee
Cold-Chain Guarantee
Ships directly to you packed frozen with insulation and 2lb ice packs.
If your order arrives thawed or damaged, we'll replace it at no additional charge.
M
Excellent Excellent Steaks!!!
J
The best mouth watering steak i have ever eaten. The steak just melts in your mouth without much chewing. The best!!
D
It was a birthday present for myson and he loved them. Waiting for him to cook the Prime Rib Roast . Thank you for the prompt shipping.
K
These ribeyes are a favorite in our house! High quality meat and always so juicy, we love having these stocked in the freezer.