Our Bone-In Ribeye is a beautiful steak, with the most marbling of all steaks. Boneless Ribeyes are not for the culinary timid as it requires some patience for the perfect doneness. We suggest cooking our 100% Grass-Fed, dry-aged, 1.5-inch thick Bone-In Ribeye Steaks medium-rare for the best experience. Going beyond that degree of doneness, a steak will begin to lose it's tender juicy qualities. Using a fast cooking method with high dry heat is the preferred cooking option and will give the steak a great sear without overcooking. (As with all steaks, make sure not to overcook them, for all the above-mentioned reasons). Can you cook a Ribeye indoors? Yes … pan roast or reverse sear are the best options, or the tried and true broiler is always an option.