Ribeye - Boneless

This cut is readily available n both the Asheville and Charlotte Location.

Ribeye - Boneless

This exceptional boneless ribeye requires no fancy cooking techniques or elaborate seasonings. Its natural marbling and fatty cap ensure it's one of our most tender and juicy cuts. Like all our beef, the ribeye is dry-aged, resulting in exceptional flavor. Raised on pasture without antibiotics or hormones, this is beef you can truly feel good about.

Cooking Notes

For cooking a ribeye, aim for high heat and a quick sear. Preheat your grill or cast iron pan thoroughly. Sear the steak to develop a flavorful crust and cook it to an internal temperature of 130°F for medium rare. Due to the natural marbling, minimal seasoning is needed—excess spices can burn at high heat. After cooking, allow the steak to rest before slicing to retain its juices for a more enjoyable eating experience. Cutting too soon can cause the juices to run out, resulting in a less flavorful steak.

How to Prepare

Grilled

Skillet

What to Expect

The Ribeye is situated at the upper part of the back, closer to the shoulder, where you'll discover exceptionally tender meat. It originates from the center of the steer, featuring softer, less-worked muscle fibers. Our butchers meticulously prepare this steak to include the eye, spinalis (also known as the "triangle of love"), and a beautiful fat cap, ensuring a juicy and flavorful cut without the need for additional trimming.

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