Ribeye Steak, Bone-in

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Our Bone-in Ribeye Steaks come two to a package at roughly 2-2.5 pounds per package.

The Bone-in Ribeye Steak if a full-flavored cut that is rich and juicy. With generous marbling throughout, this cut is popular in diners thanks to its “full plate” appeal. Full of flavor and multiple cooking options make the Ribeye Steak a great cut. Whether you grill, broil, and pan-fry the Ribeye, you’ll have a cut full of flavor.

The Ribeye comes from the Rib Primal region which is found under the front section of the backbone. This region is used primarily for support, which lends a marbled cut with plenty of flavor.

 

Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.

Prosper Steakhouse Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.

 

Classic Pan-Seared Ribeye Steak

Ingredients

1 (16-ounce) ribeye steak, bone-in

1 teaspoon peanut or canola oil

1/2 teaspoon coarse kosher salt

1/4 teaspoon freshly cracked black pepper

3-4 thyme sprigs

2 garlic cloves, partially crushed

2 tablespoons butter

Directions

  1. Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
  2. Place steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
  3. Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.

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