King Of Steaks: The Flavorful And Juicy Ribeye + Recipe
At Beck & Bulow, we offer an incredible selection of premium steaks to order online. Whatever you’re in the market for, we know that you’ll be receiving the best steaks available. You’ll be able to see, taste and feel the difference with these outstanding cuts of meat. Anyone who considers themselves a meat lover probably knows what their favorite cut is. And for all of you recently (or soon to be) converted vegetarians out there, we’re happy to help you figure out what kind of meat you love to eat the most.
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As for us, it’s hard to choose a favorite. We see the amazing qualities of each part of the animal and know what it has to offer when prepared the right way. Every cut of meat has the potential to be mouthwatering and delicious. We have to admit though, there is something about the ribeye. Known as the “king of steaks”, and for good reason, we love to talk about this incredible piece of meat.
Ribeyes are something that just sell themselves. People see the gorgeous fat marbling and can’t help but want to bring it home and put it on the grill. Order prime steaks from us online and experience the flavor, tenderness and satisfaction.
The famed ribeye steak comes from the primal between the shoulder and the loin. This section of the animal is also where the short ribs come from. This is naturally a fattier section of the bison or beef and this is what creates the characteristic, flavorful fat marbling on these steaks. When a ribeye cooks, the fat melts into the meat making it incredibly juicy, tender and delicious.
These qualities make it an ultimate favorite for many meat eaters. The steak got its name simply because it’s from the rib primal, and the “eye” is a term for the center of the animal. Browse our selection of ribeyes and other quality steaks online now for limited time summer deals.
Free Range Grass Fed & Finished New Mexican Beef
With ribeyes, you have the option of bone-in or boneless. The bone-in ribeye, known as the tomahawk, is truly a unique experience. Tomahawks have long exposed bones, while another steak known as the cowboy has a shorter exposed bone. Some theorize that the cowboy steak got its name from cowboys using the bone as a handle and eating the meat straight off it.
The tomahawk got its name from its resemblance to the Native American war weapon. An extremely impressive steak, easily large enough to serve two. Buy steaks online from Beck & Bulow to experience the ultimate in taste and ethical sourcing.
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The bones in these premium steaks are frenched by our master local butchers. This is the technique used to remove all fat and excess meat from the bone, leaving it clean and stunning in appearance. However, the bone isn’t just for looks. It insulates the meat from inside and seals in all the juices, while adding even more flavor to these delectable cuts.
They can be a little trickier to cook because the meat closer to the bone cooks slower. It’s helpful to be aware of, but we always advise that our bone-in ribeyes should be cooked the same way as the boneless variety, just adjusted for time. The terminology between the bone-in and boneless steaks varies a bit across the globe.
In the United States, the term “Scotch filet” is accepted as another name for the boneless variety. These terms are reversed, for some reason, in Australia and New Zealand. If you’re in the land down under, a ribeye means the bone-in variety and a Scotch filet is boneless.
Buy Grass Fed Steaks Online From Beck & Bulow
Our classic, flavorful ribeye steaks don’t need much embellishment to create a truly delicious culinary experience. Our flavorful bison tallow is perfect for high heat cooking and a simple seasoning of sea salt and fresh black pepper is all these steaks need to enhance the delectable natural flavors of the bison meat - or our free range grass fed & finished beef. Steak home delivery has never been easier or more flavorful.
- Two 10-12 oz. boneless ribeye steaks at room temperature
- One tablespoon bison tallow
- Sea salt and black pepper to taste
- Preheat the oven to 500 degrees and place a cast iron skillet inside. When the oven reaches temperature, place the skillet on the stove over medium high heat.
- Coat the steaks generously with sea salt and black pepper all over. Place in the center of the skillet and sear for 30 seconds on each side. Immediately move the skillet to the oven and cook for 2 minutes on each or until the internal temperature reaches 120 degrees.
- Remove the steaks from the skillet and rest for five minutes before slicing/serving.