Ribeye Steak
Beef in the Midwest · down 45% this week
Per a typical 170g serving, scaled from the per-100g figures in USDA FoodData Central (Beef, rib eye steak, boneless, lip off, separable lean and fat, trimmed to 0" fat, choice, raw).
- 1 NortheastCheapest $11.99/lb
- 2 Northwest $11.99/lb
- 3 Southwest $11.99/lb
- 4 Southcentral $14.94/lb
- 5 Midwest $15.12/lb
- 6 Southeast $16.91/lb
Buying ribeye steak in the Northeast saves about 29% versus the Southeast this week.
- How to pick a good one
- The most marbled of the common steaks, which is what you are paying for. Look for fine, even flecking throughout the eye rather than one thick seam of fat. Thickness matters more than most people expect — an inch and a half lets you build a crust without overcooking the middle.
- What a good price looks like
- Ribeye runs $12 to $20 a pound. Under $12 is a genuinely good price and usually a holiday-weekend ad. It is not a budget cut and there is no way to make it one — for a cheap steak that eats well, look at sirloin, flank, or tri-tip, all of which come in under half the price.
- What you actually get
- A 12 oz ribeye cooks to about 9 oz and serves one generously or two modestly. Expect around 25% loss to rendered fat and moisture at medium-rare, more the longer you cook it. Bone-in ribeye carries roughly 15% bone weight, so compare bone-in and boneless per pound of meat rather than per pound of package.
- How to store it
- Three to five days refrigerated. If you are cooking within a day or two, unwrapping and resting it uncovered on a rack in the fridge dries the surface and gives a better sear.
- In the kitchen
- Take it out of the fridge forty minutes ahead so the middle is not fridge-cold when the outside is done, and dry the surface thoroughly — a wet steak steams. Trim the hard outer fat rind but leave the internal marbling alone. If it has a thick fat cap, score it in a crosshatch so it renders rather than curling the steak off the pan.
- Getting the most out of it
- Ribeye is forgiving because the fat bastes it from within, which makes it the easiest premium steak to cook well. Get the pan or grill genuinely hot, salt well in advance, and rest it before slicing. Watch for flare-ups from rendering fat.
- Philly Cheesesteak Foil PacksRecipe by The Recipe Critic~$3.38 / serving 4 in-season
- Philly Cheese Steak WrapsRecipe by Spend With Pennies~$4.09 / serving 3 in-season
- Philly CheesesteaksRecipe by Spend With Pennies~$8.79 / serving 2 in-season
- Perfect Ribeye SteaksRecipe by Spend With Pennies~$10.44 / serving 0 in-season
- Philly Cheesesteak SkilletRecipe by The Modern Proper~$10.78 / serving 4 in-season
- Ribeye Steak RecipeRecipe by The Recipe Critic~$23.67 / serving 1 in-season
See all 19 recipes with ribeye steak →Filter by diet, time, budget, and macros.
Price from the USDA weekly retail meat report (conventional, per lb). Nutrition per typical serving, computed from USDA FoodData Central.
Ribeye Steak — FAQ
What's the price of ribeye steak this week?
As of the week of September 4, 2026, the price of ribeye steak in the Midwest is $15.12/lb, down 45% from last week. Prices come from the USDA's weekly retail meat report.
Which region has the cheapest ribeye steak right now?
The Northeast has the cheapest ribeye steak this week at $11.99/lb — about 29% less than the Southeast, where it runs $16.91/lb.
How much protein is in ribeye steak?
A typical 170g serving of ribeye steak has about 31.8g protein and 410 calories (31.3g fat), per USDA FoodData Central.
What can I cook with ribeye steak?
SeasonSort indexes 19 recipes using ribeye steak, each priced per serving from this week's data — starting from about $2.16 a serving. The cheapest are listed on this page, with a link to the full filtered list.