Well Marbled Ribeye Steak

For the butter sauce.

Well marbled ribeye steak. If you have questions about this product please call 877 662 6328. The beef rib and short loin are among the most marbled sections while the beef round and sirloin tend to have the least. Individually selected from the prime rib our boneless rib eye steaks are tender well marbled with a full robust beef flavor. T he usda grades beef carcasses for marbling examining the ribeye muscle between the 12th and 13th ribs on each beef steer.

1 2 teaspoon black pepper. Indeed to ensure an apples to apples comparison or steak to steak if you prefer inspectors look at the loin muscle specifically between the 12th and 13th ribs which is where the short loin primal cut meets its next. Take your steak out of the fridge and let the meat come to room temperature for about 30 minutes so that the interior raw temperature is not cold. We got a case of really nice well marbled rib eye steaks as a holiday gift.

1 teaspoon fresh thyme or 1 2 teaspoon dried thyme 1 teaspoon fresh rosemary or 1 2 teaspoon dried rosemary. 1 2 teaspoon garlic powder. The higher fat content insures a juicier more tender cut. Only those steaks with the very best marbling are eligible to receive usda prime certification the highest rating available for steak quality.

1 2 teaspoons vegetable or canola oil. 2 teaspoons kosher salt. The only problem is that they re really thin 3 4 to an inch thick they re labeled as prime rib slices i ve tried every combination of temperatures for initial cooking and searing low starting temp then sear. Start with a choice cut of ribeye steak at 1 25 to 1 5 inches thick well marbled with fat.

3 4 tablespoons salted butter melted.