Also Known As: Ribeye Roll Steak; Ribeye Steak, Bone-In; Ribeye Steak, Lip-On, Boneless

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations.

Courtesy of BeefItsWhatsForDinner.com

Bone-in Rib Eye (1.5 Inch Cut)

$26.00

RIB PRIMAL | PRIMAL CUT

Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.
COOKING METHODS:

GRILL

PAN-BROIL/SKILLET

SMOKE
RIBEYE STEAKS WITH BALSAMIC MUSHROOM SAUCE

This recipe is full of umami, or the savory taste. Rich Ribeye Steaks are served with mushrooms in a tart balsamic vinegar sauce.

INGREDIENTS:

2 beef Ribeye Steaks, cut 3/4 inch to 1 inch thick (about 9 to 12 ounces each)

Salt and pepper

1 package (8 ounces) cremini or button mushrooms, cut in half

1 teaspoon dried thyme leaves

3/4 cup balsamic vinegar

2 tablespoons butter

1/4 teaspoon salt

COOKING:

Heat large nonstick skillet over medium heat until hot. Place Ribeye Steaks in skillet; cook 3/4-inch thick steaks 8 to 11 minutes (1-inch thick steaks 12 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Season with salt and pepper, as desired.

Add mushrooms and thyme to same skillet; cook and stir 3 to 5 minutes or until tender. Remove mushrooms; set aside. Add balsamic vinegar to skillet; increase heat to medium-high. Cook and stir 7 to 10 minutes or until browned bits attached to skillet are dissolved and sauce is reduced to 1/4 cup. Stir in butter, mushrooms and 1/4 teaspoon salt. Cook and stir until heated through.

Serve sauce with steaks.

OBREGON CATTLE RANCH LLC

Quality Grass Fed Finished Natural Beef

Bone-in Rib Eye (1.5 Inch Cut)

Where this cut come from

How to Cook

Recipe:

Obregon Cattle Ranch LLC