Ribeye
The ribeye is a popular cut of beef that comes from the beef rib. It is a super juicy and flavorful cut due to its high amount of fatty marbling. This bone-in ribeye is great pan-seared or cooked on the grill. Here’s our favorite way to prepare inside:
- Let steak rest for 30 minutes to get to room temperature, then season with salt and pepper
- Add olive oil to a skillet on medium high heat. Once the oil starts to smoke, sear the steak on all sides to give it a golden brown crust
- Add 1 tbsp of butter, and once melted, add in rosemary and 3-4 cloves of garlic
- Reduce heat and let steak cook until desired internal temperature is achieved
- Spoon butter over steak as it cooks (this is called basting) to help distribute the heat evenly and get that delicious buttery richness into every nook.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
The ribeye is a popular cut of beef that comes from the beef rib. It is a super juicy and flavorful cut due to its high amount of fatty marbling. This bone-in ribeye is great pan-seared or cooked on the grill. Here’s our favorite way to prepare inside:
- Let steak rest for 30 minutes to get to room temperature, then season with salt and pepper
- Add olive oil to a skillet on medium high heat. Once the oil starts to smoke, sear the steak on all sides to give it a golden brown crust
- Add 1 tbsp of butter, and once melted, add in rosemary and 3-4 cloves of garlic
- Reduce heat and let steak cook until desired internal temperature is achieved
- Spoon butter over steak as it cooks (this is called basting) to help distribute the heat evenly and get that delicious buttery richness into every nook.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
The ribeye is a popular cut of beef that comes from the beef rib. It is a super juicy and flavorful cut due to its high amount of fatty marbling. This bone-in ribeye is great pan-seared or cooked on the grill. Here’s our favorite way to prepare inside:
- Let steak rest for 30 minutes to get to room temperature, then season with salt and pepper
- Add olive oil to a skillet on medium high heat. Once the oil starts to smoke, sear the steak on all sides to give it a golden brown crust
- Add 1 tbsp of butter, and once melted, add in rosemary and 3-4 cloves of garlic
- Reduce heat and let steak cook until desired internal temperature is achieved
- Spoon butter over steak as it cooks (this is called basting) to help distribute the heat evenly and get that delicious buttery richness into every nook.
Grass-Fed/Grass Finished Beef. Raised in the Lowcountry.
