Bone-in Ribeye Steak

(Price per steak. Average size 18oz, Minimum size 16oz)

The Bone-in Ribeye steak or Rib Steak is rich, juicy, and full-flavored, with generous marbling. Due to its exceptional taste and tenderness, Bone-in Ribeye Steak delivers for operators and diners alike. Bone-in Ribeye Steaks offers excellent plate coverage and impressive presentations. The steak has great striation and pairs well with either a Cabernet Sauvignon or a Shiraz.

Bone-in Ribeye – A Celebration of Rich Flavors

The Bone-In Ribeye Steak is a premium cut cherished by steak enthusiasts for its superior marbling and exceptional flavor. Often referred to as a cowboy steak, this cut includes the rib bone, which enhances the depth of flavor during cooking. It’s the go-to choice for those who appreciate a rich, juicy flavor and tender texture in their steak.

The Cut and Its Origins

Our Bone-In Ribeye Steak is expertly cut from the rib section of the beef between the sixth and twelfth ribs. This area is known for producing some of the most tender cuts of beef, including the prized ribeye. The rib bone is left in the steak, which not only adds to the flavor but also helps retain moisture during cooking, resulting in a succulent and tender steak that melts in your mouth.

Each ribeye is meticulously hand-selected for its marbling and thickness, ensuring every steak is both flavorful and tender. The presence of the rib bone adds to the steak’s natural juices, making it perfect for grilling, broiling, or pan-searing.

Cooking Tips

Grilling and pan-searing are two excellent methods for cooking your Bone-In Ribeye Steak. For grilling, preheat your grill to high heat. Brush the steak lightly with olive oil and place it on the grill over direct heat. Sear each side for 3-4 minutes before moving it to indirect heat. Continue grilling until the desired internal temperature is reached. For a medium rare steak, aim for an internal temperature of 130°F. Let the steak rest for 5 minutes before slicing and serving.

For pan-searing, preheat a cast iron skillet over high heat until it is smoking hot. Add a tablespoon of oil with a high smoke point, such as canola or avocado oil. Place the seasoned steak in the skillet and sear for 2-3 minutes on each side until a golden brown crust forms. Transfer the skillet to an oven preheated to 400°F and cook until the internal temperature reaches 130°F for medium rare. Remove the steak from the skillet and let it rest for 5 minutes before serving.

Preparation Tips

To achieve the best results, bring your Bone-In Ribeye Steak to room temperature before cooking. This ensures even cooking throughout the steak. Pat the steak dry with paper towels to remove any excess moisture, which helps in achieving a perfect sear. Generously season both sides with salt and pepper to enhance the steak’s natural flavors. Adding crushed garlic cloves and fresh rosemary to the steak while it cooks can infuse additional flavor, making the steak even more delectable.

Enjoy the rich flavor and tenderness of our Bone-In Ribeye Steak. Each cut is selected to ensure the highest quality and satisfaction, making it the perfect choice for any steak lover. Indulge in a premium steak experience at home with a steak that delivers on taste and quality every time.

FAQs

How should I season my Bone-In Ribeye Steak? 

A simple seasoning of salt and pepper is perfect for enhancing the natural flavors of the steak. For added depth, consider using garlic cloves and fresh rosemary.

What is the best internal temperature for a medium rare steak? 

For a medium rare Bone-In Ribeye Steak, the internal temperature should be 130°F. Use a meat thermometer to ensure accuracy.

Can I cook a Bone-In Ribeye Steak in a cast iron skillet?  

Yes, pan-searing in a cast iron skillet is an excellent method. Start by searing the steak on high heat and then finish it in a preheated oven.

What’s the difference between a Bone-In Ribeye and a Beef Tenderloin?  

The Bone-In Ribeye is known for its rich marbling and robust flavor, while the Beef Tenderloin is a leaner cut, renowned for its tenderness.

How do I achieve a good sear on my steak?  

Ensure the steak is dry and the skillet is smoking hot before placing the steak in it. Sear each side for 2-3 minutes until a golden brown crust forms.