Beef Ribeye

Hand-cut quality and aged to perfection Well marbled, tender, and on the bone for extra flavor Although it isn't too tender and is rather chewy, this full-flavored beef cut has a stunningly bold taste that is best brought out by chargrilling or flash cooking To prepare, dry the steak with paper towels. It should be completely dry in order to assist with browning. Season it and sear on a pre-heated, hot skillet with a little bit of olive oil for 2-4 minutes per side, until brown Use tongs to occasionally press the steak against the pan. For a medium-rare skirt steak, cook until the interior temperature reached 130 degrees F. Once cooked to the desired temperature, remove the steak from the pan and move it to a cutting board, loosely cover it with foil, and allow it to rest for 10 minutes. To cut, slice 1/4 inch slices at a 45-degree angle, against the grain *Freshness Guarantee We guarantee that you will be satisfied with the freshness and quality of this product, and that it will be