American Wagyu Boneless Ribeye and Ground Chuck Burger Bundle Box
10 Boneless Ribeyes cut 3/4” thick total weight 6.21 lb avg weight 9.6 oz packaged in single steak packages + 5.6 lbs of ground chuck burger
Ribeye steak is a highly popular and flavorful cut of beef, known for its rich marbling of fat, which contributes to its tenderness and juicy texture. The ribeye comes from the rib section of the cow, typically from ribs six through twelve, and it can be sold either bone-in or boneless.
Ribeye steak is a highly popular and flavorful cut of beef, known for its rich marbling of fat, which contributes to its tenderness and juicy texture. The ribeye comes from the rib section of the cow, typically from ribs six through twelve, and it can be sold either bone-in or boneless.
Here are some key points about ribeye steak:
1. Flavor:
- Rich and Beefy: Ribeye has a deep, rich beef flavor, thanks to the fat marbling. The fat melts during cooking, enhancing the steak's flavor and juiciness.
- Juicy and Tender: The marbling makes ribeye incredibly tender, especially compared to leaner cuts like sirloin or filet mignon.
2. Cooking Methods:
- Grilling: Ribeye is perfect for grilling due to its fat content, which helps keep the steak juicy. Preheat your grill, and cook the steak over medium-high heat to your desired doneness.
- Pan-Seared: Pan-searing in a hot skillet with butter or oil is another great method. You can also add garlic, rosemary, or thyme to infuse additional flavors.
- Oven Finish: After searing in the pan, you can transfer the steak to a hot oven (around 400°F) to finish cooking if it's particularly thick.
- Reverse Sear: For a perfectly even cook, you can use the reverse sear method. Start by slow-cooking the steak in the oven and then sear it in a hot pan or on the grill for a crispy crust.
3. Ideal Doneness:
- Medium-rare (130–135°F): This is considered the sweet spot for ribeye, where it’s still juicy and tender but with a nice sear.
- Medium (140–145°F): Slightly more done but still tender and flavorful.
- Avoid cooking beyond medium-well to preserve the steak's tenderness and juiciness.
4. Seasoning:
- Keep it simple with salt and pepper to allow the beef’s natural flavor to shine, or use a steak rub with garlic powder, onion powder, and herbs.
- You can also marinate the steak for a few hours in olive oil, garlic, and herbs for added depth of flavor.
5. Resting:
- Let your ribeye steak rest for 5–10 minutes after cooking to allow the juices to redistribute and prevent them from spilling out when you cut into it.
6. Pairings:
- Sides: Ribeye pairs beautifully with sides like mashed potatoes, roasted vegetables, sautéed mushrooms, or a fresh salad.
- Wine: A full-bodied red wine like Cabernet Sauvignon, Malbec, or Syrah complements the rich flavor of the ribeye.