Ribeye Steak

Ribeye Steak

The ultimate member favorite. Our Ribeye is cut from the center of the rib section, and has a smooth, rich texture, brilliant marbling, and a very pronounced beefy flavor. Thanks to the healthy fat content, they are best cooked on an open flame, charred lightly and medium-rare in the middle – then dressed up with roasted garlic or a chimichurri!

Chef Tips

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  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Our grass-beef is best enjoyed MEDIUM-RARE (125°F). Beef continues to cook 5 - 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source 5°F “early” (120°F).

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.