Ribeye & Porterhouse Steaks

Ribeye & Porterhouse Steaks
Our 18oz Ribeye Steaks are the prime center cut of beef rib. This ‘Scotch Fillet’ is deboned, thick cut, and gently marbled. These select cuts are so meaty and rich, they would turn a stockbroker into a cowboy.

Our 18oz Porterhouse Steaks are a composite cut made up of the New York Strip and Tenderloin steaks separated by the classic ‘T-Bone’. This iconic steak is notably used as the classic Italian “Bistecca Fiorentina” and coveted among steakhouses across the United States as one of the most prized cuts.

Both types of steak are excellent for fast, dry, and hot cooking. See Preparation Instructions below for details.

Availability: In stock

Ribeye Steaks - Four 18oz.

Item #: RBS418

Ribeye Steaks - Six 18oz.

Item #: RBS618

Porterhouse Steaks - Four 18oz.

Item #: PRT418

Porterhouse Steaks- Six 18 oz.

Item #: PRT618

Porterhouse Steaks-Eight 18 oz.

Item #: PRT818


Preparation: Sprinkle both sides of the steak with your favorite dry-rub mixture. Grill or broil on high heat for 4-7 minutes a side depending on your desired cooking. Promptly remove from the heat and allow the steak to rest for a few minutes before serving.
Bistecca alla Fiorentina: Sprinkle a Porterhouse steak with salt, pepper, and garlic powder. Grill or broil for 4-7 minutes a side depending on desired cooking. Promptly remove from the heat and gently cover with fine extra virgin olive oil. Allow to rest for a few minutes before serving.
Cook from a thawed state. Grill or Pan Saute to your desired doneness as registered on a meat thermometer.

Rare: Cook to 120°F-125°F
Medium Rare: Cook to 130°F-135°F
Medium: Cook to 140°F-145°F
Well Done: Cook to 160°F


100 % Midwestern Beef

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