Ribeye Cowboy Steak 16 - 18oz
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$40.66
A thick-cut, bone-in ribeye usually measuring between 1.5 to 2.5 inches thick, perfect for sharing
Ribeye Is widely considered the king of cuts, celebrated for its rich marbling, exceptional juiciness, and melt-in-your-mouth tenderness. Cut from the rib primal (ribs 6 through 12), it contains the spinalis dorsi (the ribeye cap), which is arguably the single most flavorful muscle on a cow.
Best Cooking Methods:
Because ribeye is highly marbled with intramuscular fat, it performs exceptionally well with dry, high-heat cooking methods that allow that fat to render out beautifully.
- Cast-Iron Pan-Searing: Pat the steak dry, season heavily with coarse salt, and sear in a smoking-hot skillet. In the final minute of cooking, throw in butter, crushed garlic, and rosemary, spooning the melted fat over the steak (butter basting).
- Grilling: Cook over two-zone heat (a hot zone for searing and a cooler zone to finish cooking). Watch out for flare-ups, as melting ribeye fat will drip onto charcoal or gas burners and spark flames.
- Reverse Sear (For Thick Cuts): Bake the steak in an oven or smoker at 225°F (107°C) until the internal temperature reaches 115°F (46°C). Immediately transfer it to a screaming-hot griddle or grill to sear for 1 minute per side to form a deep crust.