It just doesn’t get much better than a bone-in ribeye steak. Unless you can get one that’s all natural beef raised on a Wisconsin family farm. That’s the best.
The ribeye is cut from the loin section of the middle of the steer. Each steak has the perfect combination of well marbled meat and buttery fat. Leaving the steak bone-in adds extra flavor and nutrients. Plus, who doesn’t want to gnaw on the bone?
Ribeye is best prepared on a hot grill or in a cast iron skillet. With a steak this thick, a reverse sear guarantees the meat is cooked just how you like it without any burnt edges.
To reverse sear, begin by cooking the steak in the oven or over indirect heat on the grill until it’s about ten degrees below your desired internal temperature. Then, sear it in a hot skill or over the flames on the grill until the outside is crisp. Let rest for ten minutes, then slice and serve.
