The Story
Did someone say they needed a show-stopping steak? The Rangers Valley Black Onyx Bone-In Ribeye (24oz) delivers unmatched richness and tenderness. Sourced from the world-renowned Rangers Valley program in Australia, this ribeye is heavily marbled with exceptional Black Onyx beef quality. The generous ribeye center is surrounded by the flavorful cap and left on the bone to enhance depth and juiciness while cooking. With its incredible marbling and bold beef flavor, the Rangers Valley Black Onyx Bone-In Ribeye is a steakhouse-level experience that never disappoints!
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6–12 months.
Cut: Rib Section
Preferred Cooking Method: Second City Prime's preferred cooking method for the incredible Rangers Valley Black Onyx Bone-In Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees Fahrenheit.
Preferred Cooking Time: The Rangers Valley Black Onyx Bone-In Ribeye is best served seared and roasted. First you will want to sear it on high heat for two minutes on each side before putting it in the oven to roast for 8–10 minutes on each side or until an internal temperature of 130 degrees Fahrenheit.
Wine Pairing: Cabernet Sauvignon
Cut: Bone-In Ribeye
Grade: Black Onyx MB: 5+ (Premium Australian Wagyu-Cross)
Weight: 24oz
Dimensions: 1.5"
Description
Did someone say they needed a show-stopping steak? The Rangers Valley Black Onyx Bone-In Ribeye (24oz) delivers unmatched richness and tenderness. Sourced from the world-renowned Rangers Valley program in Australia, this ribeye is heavily marbled with exceptional Black Onyx beef quality. The generous ribeye center is surrounded by the flavorful cap and left on the bone to enhance depth and juiciness while cooking. With its incredible marbling and bold beef flavor, the Rangers Valley Black Onyx Bone-In Ribeye is a steakhouse-level experience that never disappoints!
All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6–12 months.
Cut: Rib Section
Preferred Cooking Method: Second City Prime's preferred cooking method for the incredible Rangers Valley Black Onyx Bone-In Ribeye is to sear and roast it! The optimal oven temperature is 400 degrees Fahrenheit.
Preferred Cooking Time: The Rangers Valley Black Onyx Bone-In Ribeye is best served seared and roasted. First you will want to sear it on high heat for two minutes on each side before putting it in the oven to roast for 8–10 minutes on each side or until an internal temperature of 130 degrees Fahrenheit.
Wine Pairing: Cabernet Sauvignon
Cut: Bone-In Ribeye
Grade: Black Onyx MB: 5+ (Premium Australian Wagyu-Cross)
Weight: 24oz
Dimensions: 1.5"
