Prime Boneless Ribeye 6-PACK

Ingredients

• Maldon or another flaky sea salt (½ tablespoon per pound of meat)
• Freshly ground pepper (black pepper or a blend of red, white, and black)

FOR rib eye STEAKS THAT ARE 1 INCHES THICK

• Pat the rib eye steaks dry with paper towels
• Generously season both sides of the rib eye steaks.
• Heat a cast-iron skillet over high heat for 5 to 6 minutes.
• Cook for 2 minutes on each side pressing the rib eye steaks down gently to help them develop a good sear.
• Cook them on each side again for 1 minute, if they are at 110°F, remove them from the pan. If they are below that temperature, continue cooking them for 1 minute on each
• Remove the rib eye steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.
  

FOR rib eye STEAKS THAT ARE 1½ INCHES THICK

• Preheat the oven to 450°F.
• Pat the rib eye steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
• Heat a cast-iron skillet over high heat for 5 to 6 minutes.
• Cook rib eye steaks in the pan and sear for 2½ to 3 minutes on each side
• press the rib eye steaks down gently to help them develop a good sear, until they are deep brown on both sides.
• Take the rib eye steaks out of the pan and put to rest for 10 minutes on baking sheet
• Put the rib eye steaks in the oven for 8 minutes.
• Reduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F
• Remove the rib eye steak from the oven and rest for 7 to 10 minutes before serving.
  

FOR rib eye STEAKS THAT ARE 2 INCHES THICK:

• Preheat the oven to 450°F.
• Pat the rib eye steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
• Heat a cast-iron skillet over high heat for 5 to 6 minutes.
• Put the rib eye steaks in the pan and sear them for 2½ to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.
• Using tongs, pick up the rib eye steaks and hold their edges against the pan, turning them in order to sear all the edges.
• Take the rib eye steaks out of the pan and put them on a baking sheet
• When you've seared all your steaks, put the baking sheet in the oven for 10 minutes.
• Reduce the oven temperature to 300F and cook the rib eye steaks until a meat thermometer registers 125° to 130°F for medium-rare 8 to 15 minutes
• Remove the rib eye steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.

• Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
• When you receive your order you should immediately refrigerate all meat items
• We recommend that you eat all meat products within 1 week of arrival for best results
• Once items are removed from the plastic, they should be consumed within 48 hours

• Items are prepared fresh and shipped directly from the shop
• Pat LaFrieda Meat Purveyors ships Monday-Friday of each week.
• Orders cannot be shipped to P.O. Boxes.
• Have more questions about Shipping? Read our Shipping FAQ page.