Our flagship steak.

FRESH - Never Frozen. 

A delicious boneless Ribeye. Cut at a hefty inch, and weighing in right around 1 pound.

A buttery, delicious steak, the fat renders beautifully, making it most men's favorite steaks. (Including all of ours!)

 

1. Preparation:

   • Take the steak out of the refrigerator about 30-60 minutes before cooking to allow it to come to room temperature. This ensures more even cooking.
   • Pat the steak dry with paper towels to remove any excess moisture, which helps with searing.

2. Seasoning:

   • Season the steak generously with salt and pepper on both sides just before cooking. You can also add other seasonings like garlic powder, thyme, or rosemary if desired.

3. Heat:

   • Preheat your skillet or grill over high heat. You want it to be very hot to get a good sear on the steak.

4. Cooking:

   • Place the steak in the skillet or on the grill and let it cook without moving it for about 3-4 minutes on the first side. This allows for a nice crust to form.
   • Flip the steak and cook for an additional 3-4 minutes on the other side for medium-rare. Adjust the time slightly based on your desired level of doneness:
     • Rare: 2-3 minutes per side
     • Medium: 4-5 minutes per side
     • Well-done: 6-7 minutes per side

5. Resting:

   • Once the steak is done to your liking, remove it from the heat and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, resulting in a juicier steak when you cut into it.

6. Slicing and Serving:

   • After resting, slice the steak against the grain for maximum tenderness.
   • Serve immediately with your favorite side dishes.

Remember, the key to a perfectly cooked steak is practice and knowing your preferences for doneness. Using a meat thermometer can also help ensure accuracy, with 130°F (54°C) being medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well. Enjoy your steak!