Feature Cut of the Month: Ribeye Steak
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What is a Ribeye Steak?
A Ribeye Steak is a Rib Steak, minus the bone. This fine-grained steak is rich, juicy and full-flavored with generous marbling throughout. One of the most tender beef cuts, its combination of flavor and tenderness is unrivaled. Convenient and ready-to-cook, this year-round favorite is great when grilled, broiled or skillet-cooked. Serve as individual steaks or slice for salads, sandwiches or wraps.
Preparation and Cooking:
Ribeye steaks can be grilled, broiled, and skilleted. It’s often marinated for flavoring, 15 minutes to 2 hours. Carve across the grain for best eating quality. This is a great cut for direct heat grilling or broiling! Cook to 145ºF for Medium Rare or 160ºF for Medium doneness.
Storage:
Store fresh beef in the refrigerator for 3-4 days, or up to 12 months in the freezer. If this product is vaccum packed, it can last up to two weeks in the refrigerator.
Funded by the Beef Checkoff
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