If you like flavorful, juicy steak, you probably love ribeye. It’s known for its rich marbling of fat, which is the main reason the steak remains so deliciously tender when cooked. This boneless cut from the center of a cow’s rib section is, as implied by the name, the best meat from the rib streak.
What follows here is a ribeye showcase! We’re taking the opportunity to show you how we process the ribeye after we get the steak from one of our local providers. We get steak alternately from Hart Farms or Grass Run Farms.
1. The Complete Steak
2. The First Cut
3. Most Exterior Fat Removed
4. The Final Cut
5. Cooked, Plated, and Ready to Eat
…now who’s ready for a steak dinner?