BF 101: Ribeye Steaks

BF 101: Ribeye

Whether you’re a grill master or a first-timer, you can’t miss with a Ribeye. Really. Tender and beautifully marbled, it’s the cut that satisfies every steak lover while keeping its chefs stress-free.

Thanks to its well-distributed fat, Ribeyes are naturally packed with beefy flavor and the juiciness you crave. The marbling also protects and shields the meat during the cooking process.

Get distracted by a text while working the grill? No worries — an extra minute of heat won’t make much of a difference. Ribeyes are no muss, no fuss, and always a hit with minimal prep required.

Getting hungry? Good! From the counter to the outdoor kitchen, it’s time to make the perfect Ribeye steak.

Selecting Your Steak

As always, you’ll want to pay attention to the grade of your steak. Others may try to sell you on low-grade USDA Select, which tends to come out dry and stringy. Don’t worry – at Bristol Farms, we bring you nothing less than the top 5% of all USDA Prime and Choice. Plus, these cuts are natural — full of flavor and free of growth hormones and antibiotics.

Looking for extra melt-in-your-mouth goodness? Our 21-day Dry-Aged Ribeyes are packed with umami flavor to make every bite memorable. Or, you can step up to the Rolls Royce of beef with our ultra-buttery Grass-Fed Wagyu, imported from New Zealand’s most acclaimed ranchers.

No matter what, your Ribeye should be lined with well-distributed muscle fat for maximum flavor. You don’t have to worry about that here though — our expert butchers will help you pick the perfect steak!

Let’s Get Cooking

Since you’ve got an excellent cut of beef, we recommend the KISS rule. Keep It Simple, Steaklover! Take your Ribeye out of the refrigerator, allow it to reach room temperature, and rub it down with salt and pepper. After that, your Ribeye is ready to go on the grill!

Still, if you’re feeling fancy, you can always get creative with pan-searing. Just make sure you have a cast-iron or stainless steel pan and a powerful exhaust fan. After the room temperature / salt-and-pepper routine, you’ll want to heat your pan for 4-5 minutes with a high-smoke point oil. After that, the rest is up to you! Add some garlic butter midway through or toss in some thyme to create your own five-star steak.

Pairings and Pro Tips

If you’re in the kitchen and keep it traditional, consider the classic steakhouse sides. Potatoes — au gratin , mashed, or baked — are always a crowd-pleaser. Or, for something a little lighter, think sautéed mushrooms, garlic-laced spinach, or couscous with a generous squeeze of lemon.

It doesn’t get any better than a Ribeye and homemade sides — until you add the perfect wine pairing! Oftentimes, that means a full-bodied Cabernet Sauvignon that can stand up to the juiciness of your Ribeye. Or, for contrast, you could also go with a zesty and fruity Zinfandel.

Show Off Your Steak

Feeling inspired? Tag us @bristolfarms – we can’t wait to see your creations.

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