100% GRASS FED, GRASS FINISHED

Ribeye Steak

a.k.a : Beauty Steak, Spencer Steak, Boneless Prime Rib

cooking methods:


cut description:

Perhaps the most flavorful of all the steaks, this grass-fed steak is cut from the center of the rib section. It has a smooth rich texture, is well marbled with healthy fat and a very pronounced beefy flavor. Due to the healthy fat content, these steaks are best cooked on an open flame, charred lightly the outside and medium-rare in the middle. Dress these delicious steaks up with roasted garlic or a chimichurri!

the difference

The ButcherBox grass-fed ribeye steaks are cut in boneless 10oz portions and are nearly an inch thick. They are slightly leaner than grain-fed steaks and will cook about 30 percent faster. Make these beautiful steaks the center of your next special occasion!

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure the grill surface is extremely hot. Wipe the grill surface down with vegetable oil or nonstick cooking spray immediately before grilling.
  • For a quick charr, rub the steaks with a small amount of olive oil before grilling.
  • For nice crosshatch marks, place steaks on grill at a 45-degree angle to the grill grates.
  • Ribeyes cook extremely fast so don’t walk away while your steaks are cooking!
  • Grill for 3 to 4 minutes per side, with a quarter turn every 2 minutes.
  • For medium-rare, remove from grill when internal temperature reads 115°F.

Searing Recipe

  • Preheat pan – preferably stainless steel, or seasoned cast iron. Add small amount of oil. When oil begins to ripple pan is ready.
  • Cook on one side for 3 to 4 minutes or until a nice brown crust has developed. Flip and repeat.
  • For medium-rare, remove from pan when internal temperature reads 115°F.

Recommended
Temp.

125°

  • Remember! Grass-fed beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution.
  • If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak when the thermometer reads 115°F.
  • For the best possible flavor and texture always allow ButcherBox grass-fed beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !