Whole Ribeye Loin

This Whole Ribeye (called Prime Rib when cooked whole) picture was provided by a customer! Looks Yummy cooked Whole and then sliced... Or you can thaw it in your fridge cut steaks up to the thickness you like, then freeze back in packs you will end up cooking them or you can throw them directly on the grill

Pictures shown are to show front and back of the cuts for marbling and textures - not necessarily items purchasing, see unit description for details

Ribeye

The ribeye is the juiciest, most marbled steak. It’s cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it’s also slightly chewier. This is a pretty forgiving steak to cook because it has so much intermuscular fat; overcook it slightly, and it will still taste juicy. When shopping, look for ribeyes with good marbling and a nice fat cap on the top. If you like ribeye, don’t forget to try prime rib, which is also cut from the rib section.

How to Cook It: You won’t need to marinate this steak because of its fat content, and we like using a simple salt-and-pepper rub that doesn’t cover up the beefy flavor. Cook ribeye over dry heat—like a grill or a cast-iron pan—until it reaches your desired temperature. Try this recipe for peppered ribeye steaks that enhances the steak’s natural flavor without covering it up.