Our 1 1/4 - inch thick, 100% grass fed and finished Ribeye steaks are full of flavor and packed with essential protein and nutrients.
The Ribeye is one of our absolute favorite cuts. This primal cut is located along the cow's ribs, with the ribeye typically taken from between the sixth and twelfth ribs.
The muscles that form this steak are the extension of the muscles that form the ribeye, which means that it shares that characteristic combination of marbling and intermuscular fat (flavor).
Ribeye steaks are best with, salt, pepper and a hot sear just to medium rare to rare. Also delicious when prepared using a reverse sear. To reverse sear, begin by cooking the steaks in a 325° oven until they reach your desired internal temperature. Then sear in a ripping hot pan or grill just until a perfect crust has formed. Keep your eye on the internal temp to avoid an overdone steak.
If you're preparing a Ribeye in your cast iron - an extra special touch is to baste with garlic and rosemary infused butter at the very end of cooking.
Each package of Red House Ranch Ribeye steaks weighs roughly 3/4 lb, plenty for one really hungry carnivore or for two with a smaller appetite.
