Prime Boneless Ribeye Steak

The Rib Steak is wildly popular because it is the most well-marbled of all the steaks. The center, Rib Eye, is abundantly marbled, tender, and delicious. On one edge of the steak is the Rib Eye Cap, which is considered by many to be the most delicious cut of beef and we would agree. The combination of the two is pure bliss for any steak lover. We use center cut steaks to avoid the pieces with the largest fat deposits and smallest Rib Eye Cap.

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This package includes ONE USDA Prime Black Angus Boneless Rib Steak, Center Cut

• Select your desired number of ribs
• Meat Beef
• Breed Black Angus
• Grade Prime
• Primal Rib
• Each Steak is Individually Vacuum Packed

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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.

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• 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

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• 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.