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!
Remember to season according to taste. Check out our great recipes for seasoning inspiration below!
1. Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.
2. For medium-rare, place Ribeye Steak at 45° angle across hottest part of grill grates, then grill for 2 – 3 min per side, while rotating 90° every 1 ½ min. Move steak to cooler part of grill, then grill for 4 min per side. Keep your meat moving to ensure that it cooks evenly. Remove from grill when meat thermometer inserted into thickest part reads 120°F.
3. Rest for at least 8 min. Slice thinly against the grain.
Remember to season according to taste. Check out our great recipes for seasoning inspiration below!
1. Preheat oven to 350°F.
2. Preheat large, heavy skillet (preferably stainless steel or seasoned cast-iron).
3. Add oil to skillet. Once oil is hot, sear Ribeye Steak for 2 – 3 min per side, or until brown crust forms.
4. Place skillet with steaks in oven. Cook for 6 – 8 min. For medium-rare, remove from skillet when meat thermometer inserted into thickest part reads 120°F.
5. Rest for at least 8 min. Slice thinly against the grain.
Grilled Ribeye Steaks with Caramelized Onions & Radicchio
Pan seared Ribeye Steak
Royal Ribeye Steak Dinner
Garlic-Crusted Ribeye with Smoky Hazelnut Scalloped Potatoes
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.
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