Ribeye

Know this

Cut from the rib, muscles that barely work, so it stays tender and marbled. That fat is the flavor. Salt alone beats a lean cut drowned in sauce.

Cook

Grill or pan sear on high heat, then let it rest. The rest is not optional, it is where the juice settles back in.

Season

Summer, a fire cut.

Best pairings

charred corn · blistered tomatoes · grilled asparagus · chimichurri · flaky salt · caramelized onions

Also worth trying: roasted garlic, sauteed mushrooms, crispy potatoes, horseradish cream, blue cheese crumble, herb butter, grilled sourdough, arugula, red wine reduction, cracked black pepper, watercress.

Recommended wine

Where to buy it

If you want the one steak

Morgan Ranch All Natural Wagyu Ribeye. The marbling argument on this card taken as far as it goes.

Cut the portion down before you cook it. A ribeye this marbled eats much richer than a standard one, so what looks like one steak is comfortably two plates, and the fat renders faster, which wants a slightly cooler pan and a shorter cook than instinct says.

See it at Certified Piedmontese

If you are filling the freezer

Signature Steak and Beef Box, ribeye and ground beef in one order.

The ribeye is the occasion. The ground beef is the four dinners that pay for it. Beef ships frozen and the shipping is the same whether you order one steak or a box, which is the whole argument for buying this way at all.

See it at Certified Piedmontese