These Kosher RibEyes are of extremely high quality. They are imported from Uruguay after a rigorous hand-selection process.
Our Kosher beef has been certified by the CrC (Chicago Rabbinical Council) as well as by UO (Orthodox Union)
Our RibEyes are a sight to behold, cut from the center of the ribcage, perfectly portioned and sized.
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.