Ribeye Steak
Ribeye Steak
- 100% Black Angus
- Born, raised & finished on the S Ranch
- Dry-aged
- No hormones administered
- USDA-inspected in Hardin, MT
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Premium Montana Ribeye Steak (Dry-Aged)
Savor the most popular cut from the Best of the Best Butcher Shop in Billings (voted #1 two years in a row!). Our Ribeye is a fan favorite for its unmatched tenderness and bold, Montana-raised beef flavor. With generous marbling throughout for a perfect sear and exceptional juiciness, this kingly portion-size ensures a fantastic plate presentation for your next dinner party or family gathering.
The S Ranch "Birth-to-Box" Difference:
BORN: Every calf is born on our 4th-generation family ranch—no outside cattle, ever.
RAISED: Grown on Montana grass and grain-finished for the superior marbling and rich flavor that defines S Ranch quality.
PROCESSED: Hand-cut in our own local USDA-inspected facility in Hardin, MT—ensuring total quality control from our ranch to your table.
DRY-AGED: Every Ribeye is dry-aged for tenderness and vacuum-sealed to maintain peak freshness and prevent freezer burn.
From the Wagon Cook: The Perfect S Ranch Ribeye
“We use jalapeño juice as a secret weapon—it doesn't add heat, just a depth of flavor that makes people ask for your recipe!”
Ingredients: Thawed S Ranch Ribeyes, Canned jalapeños (juice only), Worcestershire sauce, Montreal Steak Seasoning, Salt and pepper.
Directions:
Pre-heat: Set your pellet grill to 375°F.
Season: Drizzle steaks with Worcestershire and 2 tbsp of liquid from the canned jalapeños. Lightly salt and pepper, then finish with Montreal seasoning.
Sear: Cook for 7–8 minutes per side, or until the internal temperature reaches 130°F.
Rest: Remove from the grill and let the steaks rest for 3 minutes before serving to lock in the juices.
Shipping & Delivery:
Ships Every Tuesday: Orders placed after Thursday at 12:00 pm MST will ship the following week to ensure freshness.
Secure Delivery: We ship nationwide with dry ice and insulated liners.
Free Shipping: This cut counts toward Free Shipping on all orders over $249!
Where it comes from
Ribeye Steak comes from the rib.
Rib. Ribs six through twelve, between the chuck and the loin. The most marbled section of the animal — ribeyes, rib steaks and prime rib come from here.
- 1Born on the S RanchRed-rock country between the Yellowstone and Bighorn rivers near Pryor, Montana. 100% Black Angus, est. 1948.
- 2Finished near CusterGrass-fed on native range, grain-finished at the family's own feedlot. No hormones administered.
- 3Cut in HardinDry-aged, cut and vacuum-sealed at our own USDA-inspected plant. Traceable to the animal by ear tag.
- 4On the truck TuesdayFrozen solid, packed on dry ice, free shipping over $175 in the Mountain West and $249 in the lower 48.
