Can we agree that everyone loves a ribeye steak? So why is the ribeye steak the go-to steak for so many serious carnivores?
We think it’s because the ribeye has a good deal of marbling, which makes it succulent. The eye of the meat is fine-grained with a rich, beefy taste …. and it’s got the perfect balance of fat and flavor.
Then there is the magical ribeye cap: the meat on the outside edge of the steak that surrounds the eye. This chef’s favorite is the most flavorful, tender part of the cut.
On or off the bone, ribeye is a favorite for pan searing, grilling or broiling. But this time of year, it’s all about the grill.
We shared this lovely meal posted by Darling Down South on Instagram (click through for the full post), featuring our ribeye steak topped with a compound butter. This backyard dinner got raves reviews from the blogger’s dad, who said: “These are the best steaks I’ve ever had!”
If you are inspired to try a ribeye, now is a good time. Today we begin an online special: 15% off all beef and buffalo cuts. Shop now, because these prices are only good through July 13, 2017.
For those that like their ribeye with the bone in, we have 20-ounce hand-cut ribeye steaks. The cattle are Angus breed, and are pasture-raised on a 100% vegetarian diet in humane conditions, without any antibiotics or hormones. And an enticing alternative is our boneless ribeye steak. Either steak will make your next day at the grill a happy and tasty one.
Our basic grilled ribeye recipe works with either a gas or charcoal grill. Once you have the technique down, experiment with rubs, herbs, sauces, or compound butters. Grilled veggies and mushrooms cooked on the grill in a foil packet make easy but delicious accompaniments. Our chimichurri sauce also makes a great topping.