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Private Reserve Ribeyes & Rib Crowns
Imagine the largest, most beautifully marbled Ribeye you’ve ever experienced. Now escalate that image. That’s the Private Reserve® Ribeye: fantasy-fulfilling buttery, rich, grain-fed prime rib flavor in every juicy bite. Serve friends and family a plate bursting with culinary delight!
Private Reserve® Ribeye Crown Steaks
Private Reserve® Ribeye Crown Steaks
(147)
4 (7 oz.) steaks   #3343RDT
Temporarily Unavailable
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Ribeye Lover's Dream
12 total items   #68814RDT
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Taste of Ribeye Combo
13 total items   #58638RDT
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Private Reserve® Ribeyes
(12)
12 to 14 oz. steaks   #3311RDT
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Private Reserve® Bone-in Ribeye Cowboy Steaks
24 oz. steaks   #3359RDT
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Dry-Aged Bone-In Ribeyes
24 oz. steaks   #56798RDT
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Private Reserve® Ribeye Crown Steaks
(147)
5 to 7 oz. steaks   #3343RDT
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Private Reserve® Wagyu Ribeyes
(2)
9 oz. steaks   #3391RDT
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What Our Customers Are Saying

"Excellent. The steaks were tender and tasty."
Joel C. - Princeton, NJ
"This is the best of all the meat!"
Connie J H. - Woods Cross, UT
"Very good"
Jeffrey T. - Plantation, FL

What is a filet mignon?

The filet mignon is an elegant steak carved from the tenderloin, which only accounts for about 2-3% of the steer. You can expect your filet mignon to have a fork-tender texture and an exquisitely mild flavor.

How to choose the right filet mignon

When selecting a filet mignon, it's important to keep a few factors in mind to ensure you get the best possible experience. Choose a filet that's been:
  • Aged at least 30 days. Aging is responsible for the steak's tenderness. So, the longer it's been aged, the more tender it should be.
  • Trimmed by a butcher at least twice. Removing imperfections and fat means your steak will be lean and tender.
  • At least 1 ½" thick. A thicker filet mignon means the center will be better insulated from heat and will produce a more tender bite.

What you should expect from a filet mignon

When selecting a filet mignon, it's important to keep a few factors in mind to ensure you get the best possible experience. Choose a filet that's been:
  • Melt-in-your-mouth, fork-tender texture
  • Lean and thick with a mild flavor
  • Boneless and trimmed of most fat
  • Easy and quick to grill - it is best served medium-rare
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