The bone will provide richness and depth of flavor, but it also insulates, so that side will run rare and need a little extra attention. Salt it an hour ahead, get the oiled cast iron screaming hot, and sear it 4-5 minutes a side. Stand it up on the bone edge for a minute with tongs, then pull it at 120F and rest it 10 minutes to a rosy 130 medium-rare.
On the grill, all that fat drips and flares, so bank the coals to one side, or leave a burner off if you're on gas, and keep a cool zone ready. Point the bone toward the heat and it'll cook more evenly.
It also takes a reverse sear beautifully. Run it in a 225F oven or smoker until the center reads 110F, then finish it hard in oiled cast iron with butter, garlic, and rosemary spooned over the top. We love a smoked steak with a buttery sear out here on the ranch.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Rib
The same rib primal as our boneless ribeye - the richest-marbled section of the steer - cut on the bone to include buttery fat and tender muscle that carries immense flavor. Butchers call this the cowboy steak. The story goes that ranch hands out west would grab a bone-in ribeye and eat it like beef on the cob.
