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WHERE DOES A RIBEYE COME FROM?
Obtained from the "rib" or "primal rib" section of the cow. A prime rib sliced into individual steaks gives "rib eyes". The "eye" comes from the central and best tasting portion of the rib cut.
The natural fattiness of the ribeye cut makes it the most flavorful cut of beef. The bone enhances the flavor while cooking. This makes the USDA Prime Bone-In Ribeye one of the highest quality steaks on the market.
These ribeye steaks are wet aged for 28-days to make sure the beef is as high quality it can be. Intense marbling with buttery tenderness, pairing the ribeye with bone is an all-time combination.
What is a bone-in Ribeye?
How To Cook Ribeye Steaks
Mr. Steak suggests grilling this delicious steak on high heat for a nice sear and to keep the flavor locked in. Make sure to let each steak come to room temperature before cooking. Season the steaks to your liking and preheat the grill before cooking.
For medium rare doneness, grill each side for about 5 minutes until the internal temperature is 130-140°F. Take them off the grill and allow them to sit for about 4-6 minutes. This ensures the juices settle and finishes cooking for maximum flavor.
You can also pan sear a ribeye in a cast-iron skillet. Make sure the pan is hot so the steak sizzles when placed down. Sear each side for about 4 minutes on each side. For medium rare, the target internal temperature is 130-140°F.
Butter basting with aromatics like garlic and rosemary give a great flavor. Add or remove from cooking time on each side to tailor for desired doneness.
