The Ribeye Steak, as the name suggests, is cut from the rib section and boasts a heavily marbled texture. This is one of our favorite steaks as it combines tenderness and flavor to the point of absolute perfection. This is a bone-in steak.
Size: We offer small and large steaks, both of which are cut 1.25″ thick
Cooking Methods: Broiling, Grilling
They were OK but not exceptional. I think I prefer a thicker cut but the cost would prohibit that
Really tender. Rich taste. Very happy with the meats.
Order came quickly and was packaged well. I've only eaten the ground beef. It is lean and fresh tasting, not greasy. Everything else I'm rationing on into hurricane season.
This beef has a very good but mild flavor.
I've become an aged beef snob from years of fine dining at some of the countries finest restaurants.
I am aware that with grass fed beef one must slow down the cook due to the lower fat content. I've been told that grass fed beef cooks about 30% faster than grain fed.
That don't make me a chief......
I'm exploring different seasonings methods that don't mask the taste but help bring out and enhance this beefs flavor.
A recommended seasoning and cooking recipe section on this website would be a great addition.
The boned-in ribeye steaks had no flavor whatsoever. I brought them to room temperature and cooked them medium rare as we do all our ribeyes. Very disappointed.