Entrecote (Small Ribeye) | BMS 7+

This is the smaller brother to your restaurant grade RibEyes (which we call, the perfect steak). Entrecôte is the French word for a beef steak cut from between the ribs; in other words, a thin, boneless rib-eye. They aren't perfectly size, but they taste awesome.

The Entrecôte is an excellent cut for quick cooking in a skillet or on the grill or for portion control. It is half as thick as our regular Boneless RibEye.

THE RIBEYE

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. 

Note this product may vary in terms of shape and look. However it's the same quality.

Recommended Doneness: Medium-Rare, Medium, Medium-Well

Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper. 

Suggested Reads on cooking Bone-In Ribeye:

How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)

Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)

The ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.  

Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.

Grade: BMS 7+  (learn more)

This item MIGHT be delivered frozen.