Hand selected and cut, this Ribeye is cut from same part of the cow as Prime Rib. This boneless cut is perfectly marbled to deliver maximum tenderness and flavor. Best when cooked on the grill, flat iron or broiler - this steak is cut medium to thick to allow for searing to achieve optimal crust regardless of what temperature you like to finish your meat.
Here's the technique we use to get a perfect steak every time! Remove the cut from the package, spice with salt, garlic, pepper, fennel and/or other spices of your choice and bring to room temperature for approximately 40 minutes prior to cooking. Sear on high heat to seal in juice and flavor and then reduce heat until cooked to desired temperature. For us its perfectly rare (120°). Remove from heat and rest. Remember that the temperature will continue to rise (therefore more doneness) for up to 10 minutes after removing from heat.