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Beef Rib Eye Steak

FREE SHIPPING - All prices include normal delivery in the Contiguous U.S. 48 States

In stock
Grouped product items
Item # Contains Delivered
J1484 Four 8 oz. Rib Eye Steaks
J1488 Eight 8 oz. Rib Eye Steaks
J14104 Four 10 oz. Rib Eye Steaks
J14108 Eight 10 oz. Rib Eye Steaks
J14144 Four 14 oz. Rib Eye Steaks
J14148 Eight 14 oz. Rib Eye Steaks

At Burgers' Smokehouse, we offer a wide variety of premium beef cuts, including steaks.

Our Rib Eye Steaks are USDA Choice grade and aged before being hand-cut and individually vacuum packaged for your convenience. 

A rib-eye steak is well-marbled since it is cut from the beef rib and they are great for grilling or cooking in the oven.

Treat yourself or send as a gift - these ribeye steaks are sure to be appreciated by anyone enjoying them.  Ships Frozen.

Offered in 8, 10 or 14 oz. portions. Complimentary steak seasoning is included with each order of steaks.

Where Is The Ribeye Cut From?

The cut comes from the back, between the cow's ribs. 

How Much Is A Ribeye Steak serving?

Allow 6 to 9 ounces per person of trimmed Rib Eye Steak as a Serving Size.

How To Thaw A Beef Steak


  • DO NOT use a microwave or soak your Smokehouse Tender steaks in water to hasten thawing.  Doing so will impair the rich flavor and affect the tenderness that makes these premium meats so special.


  • DO thaw your Smokehouse tender steaks ONLY in the refrigerator.  It will take about 18 to 24 hours.  We know it’s hard to wait to enjoy your delicious steaks, but refrigerator thawing actually enhances the flavor by preserving the natural tenderness of the meat.
  • The slow-thawing process brings the steaks back to their reddish-brown color.  As you will notice, the color will be darker than the red meat you are accustomed to seeing in your supermarket. 
  • This color change is the natural result of the careful aging process – Experts look for the rich, reddish-brown color to identify a truly fine cut of meat.

Steak Tips

  • Cooking time will vary with product, weather, and different equipment used.
  • A covered grill will cook faster than an open grill. Products may also be prepared by broiling.
  • Grill or Broil steaks to an internal temperature of 145 degrees F (as indicated by a meat thermometer) and hold at this temp for 3 minutes.
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