USDA Prime Bone In Filet Of Ribeye (Cowgirl)

If you’re an avid ribeye eater but are looking for ways to eat a little leaner, let us recommend the bone-in ribeye filet. We’ve essentially removed that kernel of fat in the middle of the ribeye (as well as the spinalis) and left the center of the ribeye attached to the bone. While many people say the spinalis (or ribeye cap) is the most tender part of the ribeye, some prefer a little less richness in exchange for a little more flavor along the bone instead.

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen – guaranteed in your freezer for 6-12 months.

Preferred Cooking Method: Second City Prime’s preferred cooking method for the 14-16oz Prime Bone-in Ribeye Filet is to reverse sear it in the oven or sous vide for the perfect tender steak. The optimal oven temperature is 200 degrees Fahrenheit.

Preferred Cooking Time: The Prime Bone-in Ribeye Filet should be placed in the oven at 200 degrees Fahrenheit for around 40 minutes or until it reaches an internal temperature of 125 degrees Fahrenheit. Then it should be seared in a cast-iron pan skillet on high heat for about 1 minute on each side.

Wine Pairing: Pinot Noir

• Cut: Bone-in Ribeye filet

• Grade: USDA PRIME

• Weight: 14-16oz

***BONE-IN PRODUCT DISCLAIMER***

We at Second City Prime inspect every product before it ships for pinholes or punctures and make sure every item is airtight. 

Minor pinholes incurred from transit may cause the product to lose their vacuum seal, but will not affect the products integrity.