Boneless Ribeye Steaks

(2) Boneless Ribeyes ~ 1 inch thick & 1 lb. each

Large, well-marbled, and flavorful cut.  The ‘Cowboy Steak’.

Ribeye loves high heat and simple seasoning.

Cast Iron Ribeye 

1. Bring steak to room temp (30–45 min).

2. Season generously with salt & pepper.

3. Heat cast iron screaming hot with a little oil.

4. Sear steak 2–3 minutes per side until a deep crust forms.

5. Add butter, garlic, herbs. Baste for 30–60 seconds.

6. Pull at:

   • 125°F rare

   • 130–135°F medium-rare (sweet spot)

7. Rest 5–10 minutes, then slice against the grain.

Grill Method

1. Preheat grill to high heat.

2. Sear 3–4 minutes per side, lid closed.

3. Move to indirect heat if needed to finish.

4. Rest before slicing.

100% Superior Montana Beef
Non-Hormone Treated Cattle (NHTC)
Processed in a USDA inspected facility