Ribeye Steak

One of our most popular cuts, the ribeye is unmatched for tenderness and bold beef flavor. Generous marbling throughout the cut allows for a great sear and exceptional juiciness, and the kingly portion-size makes for a fantastic plate presentation. Hard to beat a ribeye if you want to impress your guests and ensure they don’t leave hungry.

Our ribeyes come vacuum-sealed to ensure long-lasting quality.

Montana-Born. Pasture-Raised. No added hormones.

From the Wagon Cook:

How to Cook the Perfect Ribeye

We cook a lot our steaks at the S Ranch using the following steps. Don’t limit this to just ribeyes!

Ingredients:

Thawed ribeyes

Canned jalapeños

Worcestershire sauce

Montreal Steak Seasoning

Salt and pepper

Directions:

1. Pre-heat your pellet grill barbecue to 375°F.
2. Take thawed ribeyes out and drizzle with a couple tablespoons Worcestershire sauce and liquid from canned jalapeño apeno juice over the steaks (note: this does not make the meat spicy! It just adds a nice, interesting flavor). Lightly sale and pepper steaks and season with Montreal steak seasoning.
3. Cook on pre-heated pellet barbecue for seven to eight minutes per side, or until steak reaches 130°F internally. Remove steaks from barbecue and let rest for two to three minutes then serve. Enjoy!