Double R Ranch Ribeye Filet
Cut from the premium rib section, our ribeye filets are what most beef lovers consider the perfect balance of rich flavor and tender bite. The naturally generous marbling makes this a flavorful and juicy cut that is the very definition of “steak.” We hand trim these beautiful boneless cuts so they’re easy to prepare in your kitchen and perfect for the grill.
"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA
Steak Temperature GuideHere are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°F|
|Medium Well||Pink center||140°F|
|Well||No pink||Not recommended|
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Cook Steak Perfectly Every Time With The Steakhouse Method
The Steakhouse Method is our favorite way to cook the Double R Ranch Ribeye Filet. Follow these simple directions for a perfect ribeye every time. Read More
Perfect for sharing
These were wonderful for a dinner party. While I do enjoy the cap, I didn't miss it here. The size/shape gives you all the tenderness and flavor of the ribeye, with the elegance of a filet. My guests were very happy.
Posted 11/24/2017 by BeefBabe
Very nice ribeye! Great marbling, very tender when cooked medium rare as I prepare.
Posted 11/18/2017 by spartytx1994
Poor packaging, okay flavor
I love Snake River meats, but this cut was a letdown. Two of the packages leaked everywhere, the cut thickness of one of the filets was quite thin, and overall the flavor was just okay. Not buying this grade or cut again.
Posted 6/30/2017 by Joe
Steaks were not bad. I don't know why when thawed, they leaked juice. Might be a packing issue that contributed to the less than exceptional product I'm used to from snake river.
Posted 12/12/2016 by Bill
I seared them stove top and finished in oven Unfortunately,I overcooked them (I usually cook from frozen state since I like them pretty rare but thawed then first this time) so it was all my fault. But still they were tender and delicious!
Posted 6/19/2016 by annehoffma