Tips for Making an Amazing Ribeye Steak
The Ribeye is one of the most well-known cuts and also one of the most flavorful!
Spinalis = fancy word for Amazingly flavorful!! This is the cap of the Ribeye and only runs on the part of the ribeye that is closest to the Chuck roll.
This piece is actually so flavorful that most meat shops are taking it off of the ribeye steaks and selling it individually for a much higher mark up. Also available on our website, called theRib Cap.
Our recommended cooking methods for Ribeye's:
Grilling, Sauteing, reverse searing, roasting (high heat, or low and slow), sous-vide, broiling.
Quick tip: Allow your steaks to be room temperature before you cook them, this will allow a smoother, more even cook and also much quicker.
Also always allow your steaks to rest for 3-5 minutes after coming off the heat, this allows all the juices to stay in the cell structure instead of running all over your cutting board or plate when you cut into your steak!
Use any of the herbs or spices mentioned for a flavorful steak