Ribeye

Ribeye steak is marbled and rich, good for grilling or pan-searing.

Flavor

How to use it

Grill for Flavor. Season well and grill ribeye for a crust; high heat caramelizes the surface and boosts taste.

Pan-searing with Butter Basting. Sear in a hot pan and baste with butter to intensify flavors and keep it juicy.

Common mistakes

• Overcooking dries it out.
• Skipping rest after cooking.

What goes with ribeye

• Red Wine. Red wine's tannins grip the palate and ribeye's fat softens them, while its acid cleans up between bites.
• Salt. Salt draws moisture out, then dissolves into ribeye and seasons it deeply.
• Potato. Starchy potato soaks up ribeye's fat and juices, the classic steakhouse side.
• Garlic. Garlic adds pungency that cuts through ribeye's rich fat.
• Rosemary. Rosemary's piney resin stands up to ribeye's beefy fat when basted in butter.
• Shallot. Shallot's mild sweetness works in a pan sauce with ribeye's browned drippings.
• Thyme. Thyme's earthy, woody notes flatter ribeye's beefy fat when basted.
• Spinach. Creamed or sauteed spinach is a steakhouse side whose mineral, grassy flavor offsets ribeye's richness.

Try tonight

• Grill with a garlic herbed butter.
• Serve with a chimichurri sauce.
• Pair with a red wine reduction sauce.

Storage

Refrigerate and consume within a couple of days, or freeze for longer storage.