Ribeye Steak

• Rich marbling throughout, creating exceptional flavor
• Generous fat cap enhances moisture and taste
• Hand-cut to 1-inch thickness
• Our most marbled cut, peak tenderness
• Perfect balance of lean and fat content
• Each piece center cut
• Quality assured
• Hand selected

• 1" Ribeyes weigh 16 ounces. 1.5" Ribeyes weigh 20 ounces.

The Perfect Ribeye

Before You Begin:
Room temperature. 30 minutes. Allow the marbling to warm.

The Ranch Brand Method
1. High heat. Cast iron. Light oil, if preferred.
2. 4 minutes. First side. Let the crust develop.
3. Flip once. 3 minutes for medium-rare.
4. Rest. 5 minutes. Essential for full flavor.

Temperature Guide
• Rare: 125°F
• Medium Rare: 135°F
• Medium: 145°F
We recommend medium rare.

What You’ll Need
• Cast iron skillet
• Coarse salt
• Fresh cracked pepper

Three Rules
1. Season just before cooking
2. Flip only once
3. Always let it rest

For Maximum Flavor
Salt. Pepper.
Let the ribeye speak for itself.

The Ribeye
• Cut from the primal rib section
• Located between the chuck and the loin
• Carved from ribs 6 through 12
• Features the longissimus dorsi muscle
• Surrounded by complex layers of fat

What Makes It Special
• The rib section carries minimal weight
• Results in remarkable tenderness
• Intense marbling throughout
• Features the prized "eye" of the ribeye
• The spinalis muscle creates the coveted "ribeye cap"

Ranch Brand Standards
• Hand-cut to precise 1.25-inch thickness
• Must contain pronounced marbling
• Selected from the heart of the rib primal
• Aged minimum 28 days for peak flavor

The Perfect Balance.
Rich marbling provides robust beefiness.
Strategic fat placement ensures juiciness.
Complex muscle structure delivers varied textures. One cut. Complete indulgence.