Savor the ultimate steakhouse experience with our USDA Prime Grand Cru Bone-In Ribeye and Boneless Ribeye, meticulously dry-aged for 45 days using noble molds. This extraordinary cut, featuring a generous bone that enhances flavor during the aging process, epitomizes the perfect balance of marbling and richness.

Our expert dry-aging technique, combined with the influence of noble molds, deepens the Ribeye’s complex flavor profile and tenderizes the meat to sublime perfection. The result is a steak with an intense, concentrated beefy essence and a buttery texture that melts in your mouth. The bone not only adds a touch of rustic elegance but also contributes to the steak’s enhanced juiciness and flavor.

Each bite delivers a symphony of savory, buttery popcorn notes and a beautifully caramelized crust that contrasts perfectly with the steak’s succulent interior. Our Ribeye is a true celebration of steakhouse tradition and craftsmanship.

Both our 24 oz and 36 oz bone-in cuts are perfect for sharing.

Thank you for understanding that not all ribeyes naturally contain a prominent cap (Spinalis Dorsi) and not all cattle are equally sized. The size and presence of the spinalis can vary depending on where the steak is cut from along the rib section. Additionally, because we dry-age our beef using traditional mold-based aging techniques, the exterior of the ribeye—including parts of the cap—can reduce further during the trimming process. As a result, some of our ribeyes will have a smaller cap or, in some cases, very little of it remaining. You will still get the same signature Brunson Noble Mold flavor. Looking for that cap? Go with 24-oz or 36-oz bone-in ribeye.