How Much Does Ribeye Steak Cost?

Last Updated on May 21, 2023
Written by CPA Alec Pow | Content Reviewed by CFA Alexander Popinker

Being carved from the beef rib, the ribeye can be found between the shoulder, and the loin, from ribs six through twelve. The unique outlining of the meat with white lines, also known as the marbling, is due to the additional amount of intramuscular fat that is being collected naturally by this section.

The longissimus dorsi, complexus, and spinalis muscles from the worked upper rib cage area are the reason for its flavor and soft texture.

How much does ribeye steak cost?

Depending on the quantity, cut, or the place from where you buy it, the cost of a ribeye steak can vary from as little as $1.60 to as much as $200 (≈1.7 days working without days off at $15/hour). Locally, the ribeye can be found at your butcher and the grocery store, ranging from as little as $10 (≈40 minutes working at a $15/hour wage) to as much as $20 (≈1.3 hours of your life traded for $15/hour) per pound.

For instance, a three to five-pound steak at Sam’s Club sells around $45 (≈3 hours of continuous work at a $15/hour job), for an average of $9 per pound.  Costco’s steak average per pound is almost $10 (≈40 minutes working at a $15/hour wage) with prices ranging around $170 (≈1.4 days of labor to afford this at $15/hour) for 16 pounds of steak. A Rastelli USDA Choice 16 pre-cut steaks of 10 ounces, can be bought for $170 (≈1.4 days of labor to afford this at $15/hour).

A USDA Prime thick cut of 1 pound can cost from $15 to $17 (≈1.1 hours of labor required at $15/hour), while for a USDA Choice you can pay less than $10 (≈40 minutes working at a $15/hour wage) for the same quantity.

You can also buy 14 days aged boneless ribeye steak at $16 (≈1.1 hours to sacrifice at work earning $15/hour) per pound, from the HEB grocery store.

Depending on the franchise and the geographical location, eating ribeye steak at a local restaurant will pul $1.60 to $2.80 per ounce out of your pocket. This will be the costliest choice but will keep your hands clean and the steak safe from a possible wrong cooking recipe.

You might also like our articles about the cost of beef short ribs, bacon, or pork belly.

The last, the best, and the most expensive rib eye is the Wagyu tomahawk. A richly marbled cut of meat, rumored to have impressed good steak lovers upon tears through its incredible flavor and dramatic shape, will cost about $200 (≈1.7 days working without days off at $15/hour) per pound.

How can I save money?

Most of the time you will find a special section at grocery stores and butchers with meat that has to be frozen within a few days. This can save you up to 70%.

Now if you’re a true fan and on top of that you have a generous space to deposit the meat, wholesales can get you a good deal. We are talking about a big quantity of meat (at least 1 pallet) but it’s not impossible, especially if you are able to split the quantity/costs with some other true fans.

Ribeye steak overview

An average Angus beef rib eye steak has about:

• 800 calories
• 60 grams of fat
• 300 grams
• 69 grams of protein
• 250 milligrams of cholesterol
• 160 milligrams of sodium
• 760 milligrams of potassium

This beefsteak can be bought with the rib bone attached or detached.

The USDA grading system splits beef into quality grades: Prime, Choice, Standard, Canner,  Select,  Commercial, Utility, and Cutter. In retail, the coolers from the local supermarkets will usually stack Prime or Choice grades.

The grade is given by the distribution of the marbling on the ribeye, but the age or maturity of the animal is also considered for the quality grade. Graders evaluate the distribution of marbling in the ribeye. The age or maturity of the animal is also factored into the quality grade.

Prime represents the highest available quality of beef. Having the most marbling is sure to offer an amazing eating experience through taste and juiciness. Grilling or dry cooking methods are recommended due to their high level of marbling that also keeps the meat juicy.

With less marbling than Prime, Choice is still a high-quality beef. Consumers will receive the same delicious eating experience, while a liquid-added type of cooking is recommended for beef with fewer tender cuts. If the meat has tender cuts you can consider the same dry cooking methods.

Tips to know about this cut of meat

First of all, you have to bring the steak to room temperature before placing it on the grill. The best possible taste can be obtained if the steak is marinated for 24 hours, so make sure to coat it with oil, salt, and black pepper. On the second day, you can proceed by cooking it for two minutes at 500 degrees on both sides, so a total of 4 minutes.

Add a minute to each side if you want a medium-done steak, so cook it for a total of 6 minutes. If you’re using a grill, depending on the thickness, make sure to grill it for three to six minutes on each side and above the flame to about four or five inches away.

And the most important thing… take your time to enjoy it!