Member's Mark Prime Boneless Ribeye Cryovac (priced per pound)

Tender and juicy, boneless ribeyes are hand-selected and hand-cut from 100% Angus beef. Ribbons of creamy white marbling will ensure a tender, juicy steak. Cows are grain-fed so that you get a vibrant and natural flavor throughout the meat. For a perfectly medium-rare steak (1.5" thick), bring the steak to room temperature before cooking. Coat the steak with oil and sprinkle both sides of the steak with black pepper and kosher salt. Sear the steak on a cast-iron skillet for 30 seconds on each side. Bake in the oven for 2 minutes on each side at 500°F. For a medium steak, add a minute to each side in the oven. Remove the steak from the skillet, cover loosely with foil, and rest for a few minutes before serving.

Spicy Grilled Ribeye Steaks With Avocado-Mango Salad Recipe.

What You'll Need:

• 1 to 1-1/4 pounds beef Ribeye Steaks
• Salt and pepper

Rub:

• Juice of 1 lime
• 1 medium jalapeño pepper, minced
• 1 teaspoon ground cumin
• 1 clove garlic, minced

Avocado-Mango Salad:

• 1 large mango, sliced
• 1 medium avocado, sliced
• 4 thin slices red onion
• 1/4 cup queso fresco, crumbled

Cooking Directions:

• Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press rub evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 13 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare to medium doneness, turning occasionally.
• Meanwhile, prepare Avocado-Mango Salad. Combine mango, avocado and onion in medium bowl; sprinkle with cheese and drizzle with reserved lime juice, tossing gently to coat. Season with salt and black pepper, as desired.
• Serve steaks with Avocado Mango Salad.

Recipe courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association