Thick Slice USDA Ribeye

The ribeye is a tender, juicy, and flavorful steak from the beef rib section. It has the right amount of fat marbling which makes it very good for fast and hot cooking such as grilling and pan searing.

📌For best results, place the steaks in the refrigerator overnight until the steaks are thawed.

📌For quicker thawing, place the unopened steaks in a bowl of water until thawed.

☑Season the steak with salt up to 2 hrs before, then with pepper just before cooking.

☑Heat a heavy-based frying pan until very hot then add oil.

☑Sear the steak evenly on each side with the recommended time for your preferred doneness.

☑Leave the steak to rest on a board or warm plate for about 3 minutes.

☑Serve the steak whole or carved into slices with the resting juices poured over.