Ribeye Steak

Like all of our steaks we source only from our sister company: Meat N' Bone, this is the only place we will work with when it comes to proteins because of the strict and rigorous standards that Meat N' Bone follows when it comes to sourcing.

This product is for a steak, seasoned and prepared on a grill, cast iron to the customers desired doneness. 

RIBEYE STEAK

According to the National Cattlemen's Beef Association, the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much, and therefore the meat is nice and tender.

Moreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.

When to get a Ribeye? What grade should I get?

If you like a fatty and fully flavorful steak, the Ribeye is the king of steaks. A Ribeye can also be a Cowboy (Short Bone, Frenched) and a Tomahawk Steak (French, long bone) which are available as well.

The Ribeye is THE cust that defines the marbling of a cow. So this is THE steak where the grade will have the largest difference.

If you do not like your meat Chewy we always recommend going with a G1 Certified USDA Prime or above. We are particularly fond of the Wagyu BMS 6-7 steak.

GRADES

Grades of beef are a way to measure the quality of a steak. Our friends from MnB have written a lengthy post that goes DEEP into the different grading scales (https://meatnbone.com/blogs/the-clever-cleaver/meat-beef-grading-system-understanding) around the world.

In a nutshell, grades go this way:

One cool exercise is to offer a "flight" of steaks of different grades so that your guests are able to test how the grade of the steak impacts taste.

SIZE

Our steaks will come anywhere from 9oz to 16oz. The butchers have selected the right size and thickness for each steak to be the most efficient in terms of pricing and the way it cooks and eats. However, we are able to request custom cuts.

We recommend that a portion is anywhere from 10-14oz if it is meant to be a full portion. If the steak is part of a flight or multi-course dinner it can be cut smaller, from 4-8oz.

KEEPING IT SIMPLE

All the information is provided as a means to be transparent and for the customer to understand the complexities of the business. However, our expert caterers will be able to recommend the right steak for your particular dinner.

Order Size: 1 Steak

Equipment Required: Grill, Broiler, Cast Iron

Plating: Depends on the occasion.

Recommended Addons: Creamy Spinach, Mashed Potatoes, French Fries, etc..

 Priced per order, will arrive prepped and ready to finish at the destination. Labor and serving-ware not included.  Plated meals require 1 Server per 10 Guests and Station/Buffets require 1 Server per 30 guests. Get The Cook service personnel are required for all receptions and hospital functions.