$9.99

Entrecote (Small RibEye)

Rated 5.0 out of 5
3 Reviews
$9.99 9 - 11 Oz

Regular price $9.99

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 arent 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.

This product has been aged for 30+ Days to improve tenderness and flavor

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

 

Recommended Doneness: Medium-Rate, 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.

Source: US MidWest

Grade: USDA Choice (Black Angus Beef)  (learn more)

 

This item MIGHT be delivered frozen. 

 

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 arent 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.

This product has been aged for 30+ Days to improve tenderness and flavor

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

 

Recommended Doneness: Medium-Rate, 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.

Source: US MidWest

Grade: USDA Choice (Black Angus Beef)  (learn more)

 

This item MIGHT be delivered frozen. 

 

average rating 5.0 out of 5
Based on 3 reviews
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Rated 5 out of 5
3 Reviews
Rated 5 out of 5
Review posted

Best Ribeye for the price

This Ribeye is just outstanding. I've cooked it on the pan (with butter has been an amazing dinner), on the grill, air fryer... It always comes out outstanding! Definitely recommended!

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Rated 5 out of 5
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Rated 5 out of 5
Review posted

Amazing flavors

I purchased a sampling of several cuts of meat to try! The quality and flavors were out of this world!!

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Rated 5 out of 5
Review posted

Fire

Pretty damn incredible.. ur cheapest steak is still damn amazing

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