BEEF RIB EYE STEAK
Price per Lb.$59.99
Approx. package weight: 1 lb
Kosher Ribeye Steak, Cut Fresh in Boro Park
The ribeye is the steakhouse steak — deep marbling, rich beef flavor, a cut that needs nothing more than salt and heat. Online shippers sell it frozen in a box. At Satmar Meats on 13th Avenue, ribeyes are cut fresh at the counter, to your thickness, the day you buy them.
Ribeye Steaks & Roasts
BEEF RIB STEAK "COWBOY"
Price per Lb.$40.99
Approx. package weight: 1.7 lb
BEEF RIB STEAK
Price per Lb.$40.99
Approx. package weight: 1 lb
PRIME BEEF RIB EYE ROAST
Price per Lb.$34.99
Approx. package weight: 10 lb
PRIME BEEF RIB EYE ROAST
Price per Lb.$34.99
Approx. package weight: 10 lb
BEEF STANDING RIB ROAST-FRENCHED
Price per Lb.$46.99
Approx. package weight: 7 lb
The butcher’s guide to kosher ribeye
What our butchers tell shoppers every day about buying and cooking ribeye.
What makes the ribeye special
The ribeye is the steakhouse steak: deep marbling running through tender meat, rich beef flavor in every bite. Marbling is flavor — and a fresh-cut ribeye shows its marbling right at the counter, so you choose the exact steak you want.
Fresh-cut vs. shipped frozen
Online shippers sell ribeyes frozen in a box — you get what you get, days later. At the counter, the butcher cuts your ribeye this morning, to your thickness, and you see the marbling before you buy. For a premium cut, that difference is the whole point.
How thick should a ribeye be?
One to one-and-a-half inches: thick enough for a deep sear and a juicy center, thin enough to cook through. Tell the butcher whether you are grilling, pan-searing, or broiling — the thickness gets matched to the method.
Cowboy cut or classic cut?
The classic boneless ribeye is all eating, no work. The cowboy — bone-in with a long frenched bone — brings drama and a touch more flavor from the bone. Both come from the same primal; pick by the occasion.
How to cook a kosher ribeye
Salt generously, sear hard on both sides, rest 5 to 10 minutes. A well-marbled ribeye needs no marinade and no fuss — heat, salt, and rest do the work. Slice against the grain for the most tender bite.
Rib roasts for holidays and simchas
The same primal becomes a standing rib roast — frenched, tied, and ready for the oven. For holidays and simchas, order ahead so the roast is cut to your guest count and ready on your schedule.
What to ask the butcher
Thickness, quantity, and timing — that is the whole conversation. Bring your headcount and cooking plan; the butcher matches the cut. Call (718) 438-8444 for large orders.
Beyond the ribeye
Explore the full beef selection — NY steak, London broil, roasts and more — plus the butcher department and catering for events.
Kosher ribeye this fall: steak nights, rib roasts, and the simcha cut
Fall is ribeye season at the counter: cooler evenings bring back steak nights, and the same rib primal gives the standing rib roast that anchors a Shabbos or simcha table. Every ribeye at Satmar Meats is cut fresh at 4402 13th Avenue in Boro Park — classic boneless, cowboy bone-in, or a full rib roast — to the thickness you ask for, never pulled from a frozen shipping box.
Steak nights, cut to your thickness
For a fall steak night, order the classic ribeye at one to one-and-a-half inches, thick enough for a deep sear and a juicy center. The butcher matches the thickness to your grill, pan, or broiler, and cuts a matching set when the whole table is eating steak, so every piece finishes at the same time. Salt generously, sear hard, and rest the steak before slicing.
The rib roast for Shabbos and simchas
When the meal is bigger, the same primal becomes a rib eye roast or a frenched standing rib roast, tied and ready for the oven. Tell the counter your guest count and the roast is cut to size. Order ahead for holidays and simchas, when roasts are spoken for early, and pick it up with the rest of the Shabbos order in one trip.
Fresh today, or frozen for the busy weeks
Ribeye is at its best cut the day you cook it, and the counter cuts it the day you buy it. For the busy fall weeks, buy an extra steak or two, wrap each one tightly, and freeze it for a night when there is no time to shop. Thaw slowly in the refrigerator, and order by phone at (718) 438-8444, online for pickup, or with local delivery.
Kosher ribeye in late October: matching the cut to the cook, one steak at a time
The best ribeye order starts with how you will cook it, and the counter cuts to that plan. At Satmar Meats, 4402 13th Avenue in Boro Park, every ribeye is cut fresh to the thickness you ask for — classic boneless for the pan, cowboy bone-in for the grill, or a standing rib roast for the oven — and you see the marbling before you buy.
Thickness follows the method
One to one-and-a-half inches is the working range: thick enough for a deep sear and a juicy center, thin enough to cook through evenly. Tell the butcher whether the steak is going on the grill, into a pan, or under the broiler, and the thickness gets matched to the method. A matching set cut for the whole table means every steak finishes at the same time.
Marbling you choose yourself
Marbling is flavor, and a fresh-cut ribeye shows its marbling right at the counter. That is the difference from a frozen steak in a shipping box: here you pick the exact steak, the butcher cuts it this morning, and a well-marbled ribeye needs nothing more than salt, hard heat, and a rest of five to ten minutes before slicing against the grain. Skip the heavy marinade on a steak like this — the marbling is the flavor, and it only needs the heat to wake it up and the rest to settle.
From steak night to the roast
The same rib primal gives the standing rib roast — frenched, tied, and ready for the oven — for a Shabbos or simcha table. Order ahead for a roast or a full set of steaks so the cuts are ready on your schedule for pickup at 4402 13th Avenue, or call (718) 438-8444 and the counter will size the order to your guest count.
Ribeye questions, answered
Everything shoppers ask about kosher ribeye — answered in plain terms.
Where can I buy kosher ribeye steak in Brooklyn?
Satmar Meats at 4402 13th Avenue in Boro Park cuts kosher ribeye steaks fresh to order — classic cuts, cowboy bone-in cuts, and rib roasts. Order online for pickup or local delivery, or call (718) 438-8444.
Is your ribeye cut fresh or shipped frozen?
Cut fresh at the counter, to your thickness, the day you buy it. No frozen shipping box, no thawing — a steak cut this morning cooks and tastes different from one that traveled frozen for days.
What is a cowboy ribeye?
A bone-in rib steak with a long frenched bone — dramatic on the plate, rich in flavor. Ask the butcher for a cowboy cut when you want the full steakhouse presentation.
How thick should I order my ribeye?
One to one-and-a-half inches is the sweet spot for searing: a deep crust outside, juicy inside. Tell the butcher your cooking method and the thickness gets matched to it.
How do I cook a kosher ribeye steak?
Sear hard on both sides in a ripping-hot pan or over coals, then rest the steak a full 5 to 10 minutes before slicing. Salt generously — a well-marbled ribeye needs nothing else.
Do you sell ribeye roasts for holidays?
Yes — rib eye roasts and frenched standing rib roasts for holidays, simchas, and Shabbat. Order ahead so the roast is cut and ready when you need it.
Can I order ribeyes ahead for a barbecue or simcha?
Yes. Call (718) 438-8444 with your headcount and the butcher will cut the steaks to matching thickness so everything cooks evenly.
Do you deliver kosher steaks?
Yes — order online and choose pickup at 4402 13th Avenue or a local delivery area in the cart. The store confirms timing.
What part of the cow does a kosher ribeye come from?
A ribeye comes from the rib section of the beef — the same primal that gives rib steaks and standing rib roasts. Kosher beef comes from the front quarters of the animal, and the rib is one of the most tender, well-marbled parts of that section, which is why the ribeye eats like a steakhouse cut.
How does marbling affect a kosher ribeye, and how do I choose one?
Marbling — the thin streaks of fat running through the meat — is what makes a ribeye juicy and rich, and it melts as the steak cooks. At the counter you can see the marbling on the exact steak before you buy it: more even marbling generally means a richer bite. If you are choosing between steaks, ask the butcher to show you the options.
Is your ribeye graded, and how do I know what I am getting?
Grades and labels can vary by the specific product in the case, so the honest way to choose is at the counter: look at the cut, its marbling and its thickness, and ask the butcher about the exact steak you are buying that day. The page lists ribeye steaks, cowboy cuts and rib roasts individually — call (718) 438-8444 if a particular grade or product matters for your meal.
Can I get a ribeye cut extra thick or prepared a special way?
Yes. Because ribeyes are cut fresh at the counter, you can ask for a thicker steak for sharing, matching thicknesses across a set of steaks so they cook evenly, or a bone-in cowboy cut with the long frenched bone. Tell the butcher your cooking plan and the cut is prepared for it.
What is the best way to grill a kosher ribeye steak?
Start with a well-salted steak at room temperature, grill it over very hot coals for a deep crust, and turn it once. Ribeye is at its best with a rosy, juicy center, so avoid overcooking it, then rest it a full 5 to 10 minutes before slicing against the grain. A well-marbled ribeye needs no marinade — salt and fire do the work.
How many ribeye steaks should I order per person?
Plan on one ribeye per person for a steak dinner — they are rich, generously sized steaks, especially in the thicker cuts. For a barbecue or simcha, call (718) 438-8444 with your headcount and the butcher will cut the steaks to a matching thickness so everything finishes cooking at the same time.
What are your store hours?
Satmar Meats at 4402 13th Avenue, Brooklyn, NY 11219 is open Sunday 10:30 AM to 10 PM, Monday to Wednesday 9 AM to 10 PM, and Thursday 8:30 AM to 10 PM. The store closes early on Friday and is closed on Saturday, so call (718) 438-8444 to confirm Friday and holiday hours before you come in.
Can I order ribeye steaks by phone?
Yes. Call (718) 438-8444 with your headcount and cooking plan, and the butcher will cut your ribeyes to order — classic, cowboy bone-in, or a rib roast — at the thickness you ask for. Steaks ordered by phone are set aside for pickup at 4402 13th Avenue, Brooklyn, NY 11219, or you can order online for pickup or local delivery.
Should I marinate a kosher ribeye steak?
No marinade is needed. A well-marbled ribeye has deep beef flavor on its own, and salt generously applied before cooking is all it asks for. Sear it hard on both sides, rest it a full 5 to 10 minutes, and slice it against the grain — heat, salt, and rest do the work.
Can I freeze ribeye steaks for later?
Yes. Wrap each steak tightly and freeze it as soon as you get home if you are not cooking it within a few days. Thaw steaks slowly in the refrigerator before cooking, never on the counter, so the steak cooks evenly and keeps the fresh-cut quality you bought it for.
How long should a ribeye rest before I slice it?
Rest a ribeye a full 5 to 10 minutes after it comes off the heat, before you slice it. Resting lets the juices settle back into the meat instead of running out onto the board. Slice against the grain when you serve it, for the most tender bite.
What else can I pick up at the store with my ribeyes?
Complete the meal in the same trip: add sides from the deli, ready-made Shabbos takeout, or a rib roast for a bigger occasion. For larger events, the store also offers catering. Order everything together online for pickup at 4402 13th Avenue or local delivery, or call (718) 438-8444.
What is the difference between a bone-in and a boneless ribeye?
They come from the same rib section. The boneless classic ribeye is all eating, with no bone to work around. The bone-in rib steak — and the cowboy cut with its long frenched bone — brings a dramatic presentation and a touch more flavor from the bone. Pick by the occasion: boneless for an easy steak night, bone-in when the steak is the show.
What is the difference between a ribeye and a New York steak?
The ribeye comes from the rib section and is known for its deep marbling, which makes it rich and juicy. A New York steak is a leaner, firmer bite with a tighter texture. Both are cut fresh at the same beef counter — choose the ribeye for richness, and ask the butcher to walk you through the case if you are deciding between them.
Should I salt a ribeye before cooking it?
Yes — salt generously before cooking is the house rule for ribeye, because a well-marbled steak needs little else. If you salt it an hour or more ahead, keep the steak uncovered in the refrigerator and pat it dry before it hits the heat, so the sear stays deep and crisp.
How do I reheat leftover ribeye without drying it out?
Warm it gently and briefly. Bring the steak up to room temperature, then warm slices in a hot pan for a moment per side, or warm a whole piece in a low oven just until heated through. Leftover ribeye is also excellent cold or at room temperature, sliced thin against the grain over a salad.
How much rib roast should I order per person?
Plan on roughly half a pound of bone-in rib roast per person when the roast is the centerpiece of the meal, and round up for big appetites or a long holiday table. Tell the butcher your guest count and whether it is a rib eye roast or a frenched standing rib roast, and the roast will be cut and tied to that number.
Can I order ribeyes cut to different thicknesses in one order?
Yes. Because every ribeye is cut fresh at the counter, one order can hold thick steaks for sharing, thinner steaks for quick cooking, and a cowboy cut for the guest of honor. Tell the butcher the mix you need when you order in the store, by phone at (718) 438-8444, or online.
Can I ask for the fat cap trimmed on my ribeye?
Yes. Tell the butcher how you like the outside fat handled when you order, and the steak is cut and trimmed to your liking at the counter. Because every ribeye is cut fresh to order, the trim is part of the same conversation as the thickness.
How do I cook a cowboy ribeye indoors without a grill?
Use the same method as any thick ribeye: salt generously, sear hard on both sides in a heavy pan, and let it rest five to ten minutes before slicing against the grain. The bone-in cowboy cut cooks like the classic ribeye — heat, salt, and rest do the work. Skip the heavy marinade on a well-marbled steak: the marbling you picked out at the counter is the flavor, and it only needs the heat to wake it up.
Can the butcher french and tie a rib roast for me?
Yes. The standing rib roast from the same primal is frenched, tied, and ready for the oven. Order ahead for holidays and simchas so the roast is cut to your guest count and ready on your schedule.
Can I buy one large ribeye to share instead of individual steaks?
Yes. A thicker cut or a cowboy ribeye can be cooked whole, rested, and sliced against the grain for the table to share. Tell the butcher how many people are eating and the cut will be sized and matched to your cooking method.
How soon before a simcha should I order ribeyes?
Order ahead rather than hoping the case holds a full matching set. Call (718) 438-8444 during the week, tell the counter the date, the guest count, and your cooking method, and the steaks will be cut fresh and set aside for pickup.
What temperature should I pull a ribeye off the heat?
Pull the steak a little before it reaches the doneness you want, because it keeps cooking while it rests. Rest it five to ten minutes so the juices settle, then slice against the grain for the most tender bite.
Get fresh-cut ribeye today in Boro Park
Cut this morning, ready when you are.
Get fresh-cut ribeye today
Order online for pickup or local delivery, or call (718) 438-8444 and have your steaks cut to order. Pickup is at 4402 13th Avenue, Brooklyn, NY 11219.
Planning a barbecue or simcha?
The butcher cuts matching-thickness steaks for even cooking across a crowd. Call ahead with your headcount: (718) 438-8444.
Complete the meal
Add sides from the deli, ready-made Shabbos takeout, or browse catering for larger events.