Ribeye Steak

Cut from the rib section, the ribeye features a beautifully marbled, circular cut of beef with a thin layer of gristle near the bone—enhancing both texture and flavor. Known for its rich taste and natural tenderness, this steak stays juicy and flavorful through various cooking methods.

For the perfect ribeye, cook it fast and hot. A cast-iron skillet works best, with a generous basting of herby compound butter. As the steak sears, the butter transforms into a rich, savory sauce, creating a deep crust and incredible flavor.

Another simple and effective method is the 4-3-2 technique: sear the steak for four minutes on a hot, dry pan, flip and cook for three minutes, then let it rest for two minutes before serving.

Each steak averages 16 ounces, though actual weights may vary by about 10%.