Weekend Favorite
$71.00from $63.90
Boneless Ribeye
Texas-raised boneless ribeye in 16 oz and 12 oz cuts. The richest, most marbled steak in the case — the one everybody means when they say "steak."
Options
Size
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
If steak has a heartland, it's the ribeye. Cut from the rib primal where marbling concentrates, it's the richest, most flavorful steak in the case — juicy, deeply beefy, and generous with the buttery fat that makes every bite better than the last. Ours comes boneless in a full 16-ounce cut, with a 12-ounce option for slightly lighter plates, each thick enough to build a proper crust while staying rosy inside. Grill it, sear it in cast iron, or reverse-sear it; the marbling forgives and flatters every method. This is the steak people mean when they say they're having steak — the default answer, the crowd favorite, the one that never disappoints. Stock accordingly.
Features & Benefits
Why You’ll Love It.
- Rib-primal marbling — The most richly marbled steak on the menu.
- 16 oz and 12 oz options — Full-size indulgence or a slightly lighter plate.
- Forgiving to cook — Marbling keeps it juicy across grill, skillet, and reverse-sear.
- Crowd favorite — The default great steak for guests and steak nights.
- Texas-raised beef — From our own ranch program.
- Halal beef program — Raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
A deep crust that renders the ribeye's marbling into the pan.
- Pat the steak dry and season generously.
- Heat cast iron until very hot; add a small amount of tallow or high-smoke-point oil.
- Sear without moving until a dark crust forms, then flip.
- Reduce heat and finish gently, basting with butter only during the last minute if desired.
- Rest 5–10 minutes before slicing.
Chef’s tipRibeye already carries plenty of fat. Use only enough cooking fat to start the sear.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Direct-fire browning with enough fat to stay juicy.
- Preheat a hot direct zone and a cooler finishing zone.
- Season and sear the ribeye over direct heat.
- Flip once and brown the second side.
- Move to indirect heat if needed and finish to temperature with the lid closed.
- Rest 5–10 minutes before serving.
Chef’s tipRibeye fat can cause flare-ups. Move the steak rather than letting flames burn the surface.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Edge-to-edge doneness with a hard final crust.
- Season the steak and set it on a rack in a 325°F oven.
- Cook until the center is 10–15°F below your desired final target.
- Rest 5 minutes while a skillet heats until very hot.
- Sear 45–75 seconds per side and briefly render the fat edge.
- Rest 5 minutes and serve.
Chef’s tipReverse-searing works best when the steak is at least about 1 1/4 inches thick; use the pan method for thinner cuts.
Food safetyUSDA safety minimum for whole beef steaks/roasts: 145°F with a 3-minute rest.
Pull Temps
125°FRare135°FMed-Rare145°FMedium150–155°FMed-Well160°FWell
Pull thick steaks about 5°F early for carryover.Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
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OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
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“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
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