What is the ribeye steak?

What is a ribeye steak?

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The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. 

The ribeye is my personal favorite cut of steak. I find it to be the most rich in flavor. The ribeye is also a cut with some forgiveness for the novice steak cooker. Cooked to medium rare is where you maintain the flavor while holding on to the original tenderness of the steak. 

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sWhat is the best way to prepare a ribeye steak? It is quite simple. We have five simple steps recommended from our chef council. 

  1. Thaw - no heat source, so no hot water or microwave. Using any heat source to thaw will make your steak tough. Let it thaw in your sink and come to room temperature. Chefs are adamant and against putting a cold steak into a hot skillet or over a flame.
  2. Tenderizing - coat both sides of your steak liberally with a course Kosher or sea salt. The rule of thumb is an hour per inch. Our steaks are cut to 1 1/4", so an hour is ideal. Rinse the salt off thoroughly and then pat your steak dry. You will notice your steak has changed in color, as well as it is now very porous and pliable. 
  3. Flavoring - your steak is now ready to take on any flavor you give it. Less is more. Course salt & pepper are an easy, simple, and common go to. For additional, or other flavor use fresh herbs in their natural form: roots, bulbs, stems, leaves, and sprigs. Avoid using powered seasonings. These are filled with cheap fillers, so you don't know how much salt and sodium are going into your food and flavor. For me, I like course salt, black pepper, and a cooked with a sprig of rosemary in a cast iron skillet of bacon grease & olive oil.
  4. Cook times - grass-fed beef is naturally leaner. Your steak will cook faster. 4 minutes on each side at normal cooking heats, over a flame or in a skillet will produce the perfect medium rare G Farms ribeye to enjoy.
  5. Rest - once you have removed your steak from the heat source, allow it to rest on a place for 5 to 7 minutes

Did you know our beef is all hung and aged for 21 days prior to processing? Yes it is! This is to enhance your experience, concentrate your beef flavor in your beef, and reduce the amount of water in the beef when it is delivered to your home. Read through our reviews on Facebook or Google and you will see why we take this extra time and no shortcuts. 

Do you have questions? Call 214-244-3871 or check out our 1/8, 1/4 packages, or any combination thereof to best suit your family size.

Thank you for taking the time to read - Willie Grubaugh, owner of G Farms and these cattle


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