Four Sixes® Black Label Beef Ribeye Steak
Four Sixes® Black Label Beef Ribeye Steak
Four Sixes® Black Label Beef Ribeye Steak
Four Sixes® Black Label Beef Ribeye Steak
Four Sixes® Black Label Beef Ribeye Steak
Four Sixes® Black Label Beef Ribeye Steak
Four Sixes® Black Label Beef Ribeye Steak
Four Sixes® Black Label Beef Ribeye Steak

Four Sixes® Black Label Beef Ribeye Steak

$54.00
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  • Inventory on the way
Four Sixes Black Label Ribeye Steak offers the perfect combination of rich, beefy flavor, generous marbling and a tender bite. Whether you like to call it the "king of Steaks," or the "Steak Lover's Steak", we like to think of it as the perfect steak to have after a hard day on the ranch. USDA Prime graded, wet-aged for a minimum of 21 days and trimmed to strict steakhouse specifications, the Black Label Ribeye Steak is definitely a cut above.

Four Sixes is the exclusive online retailer of USDA Certified Very Tender Beef and is a feature of the Four Sixes Black Label beef program.
  • USDA Prime Graded
  • USDA Certified Very Tender
  • Boneless
  • Aged for a minimum of 21 days
  • No added flavors or ingredients
  • Cut to avg. of 1 ź inch
  • Product of the USA
  • Shipped frozen
USDA Very Tender
USDA Prime
Questions/Comments?

Please reach out to (800) 423-2362 or email us at support@6666steak.com

1. Remove steak from the refrigerator at least 20 minutes before cooking. This will help the meat cook more quickly and evenly.
2. Season the steak well for robust flavor.
3. Use an instant-read thermometer to accurately gauge the doneness of the steak.
4. Remove the steak from the oven, pan or grill when it’s approximately 10 degrees below the desired doneness. The residual heat in the meat will continue to cook the steak to your desired temperature while it rests.
5. Let the steak rest, ideally on a rack, for at least 5 minutes before slicing or serving. This will provide a juicier and more tender eating experience, guaranteed.
6. Generally speaking, steaks with more marbling (intramuscular fat) are best enjoyed at medium-rare doneness. This allows the fat to render and crisp, for a delicious crust and tender inside.

• VERY RARE: 115°-120°F (46°-49°C)
• RARE: 120°-130°F (49°-54°C)
• MEDIUM RARE: 130°-140°F (54°-60°C)
• MEDIUM: 140°-150°F (60°-66°C)
• MEDIUM WELL: 150°-155°F (66°-68°C)
• WELL: 155°-160°F (68°-71°C)
• WELL DONE: >160°F (>71°C)

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