No need to break out the fancy cooking techniques or seasonings with this cut of meat. Natural marbling and a fatty cap makes it stand out as one of our most tender, juicy cuts. Like all our beef, the ribeye is dry aged for at least 14 days, creating an incredibly flavorful piece of meat.
The ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. Any piece of meat with the bone left in always has a slightly deeper flavor than if the bone is removed.
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130 degrees (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before cutting into it!! It helps the juices redistribute back into the meat. If you cut into your steak to quickly all the juices will end up on your plate and not in your belly….which would be a shame.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process