The Ribeye cut comes from the subprimal section of the rib called the Prime Rib, which is what gives the ribeye its name. The bone-in ribeye enhances this cut’s already savory flavor and juiciness. For many steak aficionados, the bone-in version of the ribeye is the only way to go.
How to cook bone-in ribeye steaks:
Bold in flavor, the ribeye works perfectly well all on its own. It cooks well when grilled, pan-seared or broiled. As with all grass finished steaks we recommend cooking over moderate heat to an internal temperature of approximately 140 degrees. Overcooking this steak will result in a tough texture.
To extend the cooking widow and help prevent tough steak, a quck 30 minute marinade of olive oil and herbs will not only flavor the meat but also help prevent overcooking.
Grass fed ribeye steak recipes:
Thai Grass Fed Steak Salad
Philly Cheesesteak Recipe
As with all cuts from Acabonac Farms, our bone-in ribeye comes from cattle who are never fed hormones or antibiotics. They roam pastures near the ocean on Long Island, eating a diet that consists of grass and foliage. We use sustainable farming practices that protect and improve our community’s environment.
We ship our beef directly to your door, and your order will arrive quickly.