Boneless Ribeye
For those who love the juicy richness of a super-premium Ribeye, the experience of cutting into one that’s an inch and a half in thickness is sure to be unforgettable. Thick and tender, marbled and juicy, with miles of beefy flavor, this is a steak that may well spoil you for any other.
Cooking Tips
Thick-Cut Ribeye
0:15
Ideal for
-
Grill or Broil -
Skillet
This cut is excellent on the grill or seared to perfection in a hot skillet. As noted below, finish in the oven to achieve the precise doneness that you desire.
- For the best flavor, season the beef at least 4 hours prior to cooking. Remove the cut from the refrigerator one hour before cooking to allow it to come up to room temperature.
- Grill or pan-sear the cut to medium-high heat, about 1 ½ minutes per side. If you're grilling, watch for flare-ups and rotate the cut to make a cross-hatch mark.
- Finish the steaks on a higher rack in the barbecue with the lid closed or in the oven on 350º F to your desired temperature. Check doneness with a Thermapen Mk4 for quick and accurate reads on internal temperatures.
- It's important to let your steaks rest for 5 to 10 minutes prior to serving or cutting. This allows the temperature to equalize internally and allows the steak to "hold" its juices.
- If hosting a crowd, sear the meat ahead of time without finishing it and then refrigerate. When you are ready to serve your guests, finish the steaks at 350º F.
