Description

Our Ribeye steaks are aged at least 21 to 28 days to ensure rich flavor and a tender texture that makes it easy to prepare. Considered one of the most delicious pieces of beef the ribeye is cut from the rib primal section and boasts abundant marbling throughout. This richly marbled fat renders during cooking imparting ribeye steak with the mouthwateringly beefy flavor and tender juicy texture that makes it a favorite of true steak aficionados. Cook to medium-rare and serve alongside tender fresh vegetables or garlicky mashed potatoes. Ribeye steak is ideal for grilling searing roasting or broiling. For optimal results try dry-brining the steak in kosher salt overnight in your refrigerator. When it comes time to cook rinse off the salt pat dry with a paper towel and sprinkle coarsely ground black pepper on each side. Because the ribeye does not need many other ingredients or sauces to deliver big flavor this simple seasoning is perfect for enhancing the natural flavors of the beef while ensuring a crisp brown crust and a tender juicy interior.