I have partnered with G&J Curbside to feature some of their fantastic items, starting with their cut to order, fresh USDA prime 24 ounce cowboy bone-in ribeye.
The rib eye is not in inventory yet but can be special ordered with a two day lead time.
The quality of this meat is impeccable.
It comes packaged like this. I’m already drooling.
First, pat the meat dry with some paper towels, then coat GENEROUSLY in kosher salt and pepper on all surfaces.
Next, drizzle some vegetable oil all over the meat, just enough to coat it completely. (Use your hands to rub it in).
Throw it in a hot cast iron skillet. Cook for about 3 minutes, then flip. Cook for another 3 minutes.
****Skillet has to be very hot for a few minutes before you throw the steak in. When you see the skillet start to smoke, it’s ready. Do not put any oil in the skillet because it’s on the steak. ****
Add GARLIC SCALLION BUTTER. Click HERE for the recipe.
Tilt the pan and spoon the butter over the steak for an additional 2-3 minutes until internal temperature reaches 120 degrees, then remove the steak from the pan and place on a cutting board or plate. When you take it out to rest the internal temp will continue to rise a few degrees.
For rare: 125 degrees
Medium Rare: 135 degrees
Medium: 145 degrees
I won’t tell you the temp for well done because that’s just wrong to do that to this meat.
Adding more butter to the steak while it rests it completely optional but why the hell not? It’ll melt into all the crevices and only make it even more divine.
Doesn’t get much better than this.
Y’all have to give this a try. G&J Curbside can bring all these ingredients to your car, only a few clicks away.
Perfectly Cooked Bone-In Ribeye
1 24oz. Bone-In Ribeye
Pat the steak dry with a paper towel.
Season generously with salt and pepper on all surfaces.
Coat the steak in vegetable oil on all surfaces, working it in with your fingers.
Place a cast iron skillet on the stove and turn the heat on high. When the skillet starts to smoke, throw the steak in.
Cook for about 3 minutes, then flip and cook for another 3 minutes.
Add the Garlic Scallion Butter to the skillet. Tilt the skillet and spoon the butter over the steak repeatedly for 2-3 minutes or until desired doneness.
Let the steak rest on a plate or cutting board for a few minutes. Top with more butter if you are living life on the wild side. You won’t be sorry.
This butter will be great on any cut of steak, so check out their other cuts they currently have in stock!
Click HERE to check out what they have.