STEAK SERIES: THE BONELESS RIBEYE

WHAT IS A BONELESS RIBEYE

The ribeye, cut from the rib primal of the cow, is a meat lover’s dream. Its marbling and proximity to the bone create exceptional tenderness and rich flavor. What makes ribeye steak special? The balance of fat and meat results in a juicy, flavorful, and succulent experience that’s truly a carnivore’s delight.

WHERE ITS LOCATED ON THE ANIMAL

The ribeye steak is located in the beef rib primal, which is situated in the upper part of the cow’s ribcage. This cut is primarily sourced from the longissimus dorsi muscle.

HOW TO COOK A BONELESS RIBEYE

1^st way: Stovetop to oven:

• Sear all both of your Ribeye in a cast iron pan on Med High Heat
• Once you are happy with the sear (3-5 mins), transfer to your oven (350 to 375 degrees) to finish to desired temperature (if needed)

2^nd way: Grill

• Get a nice sear on your Ribeye over direct heat
• Once you are happy with the sear (3-5 mins), transfer to the “cold side of the grill” or non-direct heat to finish to desired temperature (if needed)
  • Pro Tip: Raise your steak 3-4 inches from your charcoal grill if your coals are too hot. This will give you a slower cook and less char on the steak.

3^rd way: Smoke to Reverse Sear (But only if it’s a thick one)

• Smoke the Ribeye in your smoker at 225-250 degrees (roughly 2 hours depending on the size of your device)
• You are looking for an internal temp of 130 for a Med Rare to Medium Ribeye
• Once it hits your desired temperature, pull it from the smoker and let it rest for 15 mins to stop cooking.
• Now fire up your grill or cast iron pan to high heat and finish the ribeye with a sear on both sides.
  • Since you let it stop cooking after you smoked it, a quick sear should not affect the internal temperature.

PREFERRED TEMP TO COOK A BONELESS RIBEYE

For a Rare Ribeye: 115-120 internal temp

For a Med Rare Ribeye: 125 degrees

For a Med Ribeye: 130-135 degrees (we prefer about 130 degrees)

NEED TO KNOW ABOUT THE BONELESS RIBEYE

• They are easier and faster to cook that the bone in ribeye
• You aren’t paying for the “bone” like you would for the Tomahawk or Bone in Ribeye.

WHERE TO GET A BONELESS RIBEYE IN SEATTLE?

Are you looking to buy a Boneless Ribeye in Seattle? Visit our West Seattle Butcher Shop at http://www.LJmeats.com!

You can also pick up your monthly meat box at our West Seattle Restaurant.