Ribeye Steak
Ribeye is cut from the center of the rib section, and has a smooth, rich texture, brilliant marbling, and a very pronounced beefy flavor. 
Cooking Methods: Grill

Remember to season according to taste. Check out our great recipes for seasoning inspiration below!

1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag. 

2. For medium-rare, place Ribeye Steak at 45° angle across hottest part of grill grates, then grill for 2 – 3 min per side, while rotating 90° every 1 ½ min. Move steak to cooler part of grill, then grill for 4 min per side. Keep your meat moving to ensure that it cooks evenly. Remove from grill when meat thermometer inserted into thickest part reads 120°F. 

3. Rest for at least 8 min. Slice thinly against the grain.


Get this and other rare cuts with ButcherBox. All of ButcherBox’s beef is 100% grass-fed and grass-finished, pasture-raised, and never given hormones or antibiotics.

DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

Dry your meat completely and bring to ROOM TEMP before cooking.

Grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.