Boneless ribeye steaks are a steakhouse favorite, renowned for their bold flavor and identifiable by their ribbon of rib fat. They’re not quite as tender as the tenderloin steak or strip steak, but offer more flavor in compensation. They can be cooked as you would other high end steaks – though their higher fat content can lead to flare ups on the grill, so take care not to char them.
Boneless ribeye steaks are cut from the ribeye roll. Their specifications typically include a pair of numbers delineating how much surface fat & less desirable tail meat are included in each steak. “0x0” steaks are almost completely trimmed, ensuring that each steak is mostly comprised of the desirable “eye” meat.
Bone-in ribeye steaks (also known as “Cowboy Steaks”) are also available.
Applications: Sear, Broil, Grill, Roast, Pan Roast or Sous Vide.