Bone-In Rib-Eye

The Cut -

Marbled with large swaths of fat throughout. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cut available. The central eye of meat tends to be smooth textured with a finer grain than a strip steak, while the outer section will have a looser grain and more fat.No need to break out the fancy cooking techniques or seasonings with this impressive cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. 

The Preparation - 

High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). The Ribeye is one of those steaks though that allows you to cook it a bit longer if you don't like all that red and pink. Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! .

The Location - 

The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. Any piece of meat with the bone left in has a slightly deeper flavor than if the bone is removed. We chose to always leave it in.