About this item
- Rich, juicy and very flavorful
- Generous marbling throughout
- Pairs well with cabernet sauvignon and pinot noir
- Delicious grilled or seared in the pan
Treat yourself to the juicy flavor of the bone-in ribeye steak. Known as the “cowboy steak” thanks to the attached bone-in “handle,” these ribeye steaks also benefit from juicy flavor thanks to keeping the bone in. These ample cuts of meat are well-marbled, flavorful and tender, ready to be pan-seared or grilled. Keep reading for ideas on great rubs, sauces and sides to inspire your meals.
Enjoy your bone-in ribeye seasoned with a fine blend of dried porcini mushrooms, brown sugar, black pepper and crushed red chilies. Rub this over your steaks, grill or broil these savory steaks and finish with a touch of sea salt.
Dry-roasted garlic with coarse sea salt and ground black pepper ground together to bring out the delicious natural beef flavor of your bone-in ribeye steaks. This will transport your party to a Chicago-style steak house in the comforts of your own home.
Butters and Sauces:
Finish your bone-in ribeye steaks with a simple compound butter of dry tarragon and sea salt for extra flavor and moisture.
Sear your bone-in ribeye steaks in a large skillet and finish the steaks in the oven, but don’t clean that skillet! Turn the heat up and “deglaze” with beef stock by scrapping any brown bits off the skillet. Let the stock reduce by more than half and swirl in salted butter to finish. Serve it hot with your perfectly cooked steaks.
For a trip around the world make a fusion of roasted green chilies, hoisin sauce, soy sauce, garlic chili sauce and dry cumin to finish your grilled bone-in ribeye.
Take some starch out your favorite gratin dish and substitute in kale for a healthy option for your family to have with bone-in ribeye steaks.
Chill out in the summer with a cold tomato salad of ripe tomatoes, red onions and feta cheese all dressed together in Italian dressing and serve alongside your grilled bone-in ribeye.
Serve a side of mashed roasted cauliflower blended with roasted garlic, sea salt and black pepper served with a perfectly broiled bone-in ribeye steak.
Summer vegetables are perfect for the grilling season of summer with fresh zucchini, yellow squash, spring onions and red sweet pepper served alongside your bone-in ribeye steaks.
Accompany your bone-in ribeye steaks with Member’s Mark Central Coast Cabernet Sauvignon, Pinot Noir or a bottle of Shiraz.