Also…

This specialty cut of meat is also called a bone-in ribeye. It is trimmed to leave a polished rib-bone outside the meat. Like all ribeyes, this is an exceptionally tender and flavorful cut of meat that does well with grilling, pan-searing, and roasting.

How to cook Ribeye steaks: They cook better in a skillet due to the high fat content. That’s not to say you can’t grill them but if you do; be aware of all that tasty fat dripping down into the flames. It can cause your grill to flare up.

Preferred seasoning: Coarse salt and pepper are all we use! Why mess with perfection?

Gaucho tips:
1. Use a cast-iron skillet for the best sear. Warm the cast-iron skillet up in the oven before placing on stove to protect the pan.
2. Finish the ribeye off in the oven at 350° for a few mins. The amount of time will depend on the level of desired doneness.

Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results. Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
This product is a Texas de Brazil meat product and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage, or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.