Grassfed Beef Boneless Ribeye

Our delicious grass fed and finished boneless ribeye is well marbled and full of flavor!

This ribeye averages 14oz (0.875lb).

Order a single steak, or bundle five delicious, 16oz Boneless Ribeyes for a 5% savings!

Recipe

Herb-Crusted Boneless Ribeye Steak

Ingredients:

• 2 boneless ribeye steaks (about 1.5 lbs each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• Salt and black pepper to taste
• 1 tablespoon Dijon mustard (optional)

Instructions:

Preheat the Oven:
Preheat your oven to 400°F (200°C).

Prepare the Steaks:
Take the boneless ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
Pat the steaks dry with paper towels to ensure a good sear.

Season the Steaks:
Drizzle olive oil over the steaks, ensuring they are well-coated.
Rub minced garlic, chopped rosemary, and chopped thyme onto both sides of the steaks.
Season generously with salt and black pepper.

Sear the Steaks:
Heat a skillet or oven-safe pan over medium-high heat.
Sear the ribeye steaks for 2-3 minutes on each side or until a golden-brown crust forms.

Optional Mustard Glaze:
If desired, brush a thin layer of Dijon mustard on the top side of each steak for added flavor.

Finish in the Oven:
Transfer the skillet to the preheated oven and roast for about 10-15 minutes for medium-rare or longer based on your preferred doneness.

Rest and Serve:
Once done, remove the steaks from the oven and let them rest on a cutting board for at least 5 minutes to allow juices to redistribute.

Slice and Enjoy:
Slice the ribeye steaks against the grain into desired portions.

Serve these herb-crusted boneless ribeye steaks with your favorite side dishes and enjoy a delicious, flavorful meal.

This recipe ensures a perfectly cooked, herb-infused boneless ribeye with a delightful crust, making it an impressive and tasty dish.

History

Boneless Ribeye 

The boneless ribeye steak, revered for its exquisite marbling and unparalleled flavor, has a rich history deeply intertwined with the evolution of American steakhouse culture. Originating from the rib area of the cow, this premium cut rose to prominence in the mid-20th century, particularly in regions known for their beef production, such as the Midwest and Texas.

As steakhouse dining gained popularity across the United States, the boneless ribeye emerged as a star attraction on menus, celebrated for its melt-in-your-mouth texture and robust beef flavor. Cities like Chicago, New York, and Dallas showcased the boneless ribeye as a luxurious offering, attracting diners seeking an indulgent culinary experience.

Internationally, the boneless ribeye steak found its way onto menus in markets receptive to American culinary influences. Its succulence and tenderness made it a sought-after delicacy in upscale restaurants and backyard barbecues alike, transcending borders to become a global symbol of premium beef and culinary excellence.

From its humble beginnings as a traditional cut of beef to its status as a beloved delicacy enjoyed worldwide, the boneless ribeye steak embodies the enduring appeal of high-quality meat and the cultural significance of steak in both American and international cuisine.