Description
The king of steaks! This boneless cut is rich, tender, juicy, and full-flavored, with generous marbling throughout. Commonly prepared to medium rare (130-135 degrees F) or medium (135-145 degrees F). Best prepared grilled, sous vide, stir fried or sautéed. Comes from the rib portion of the beef. Cheese pairings include blue cheese, gorgonzola or feta. Pairs well with Cabernet Sauvignon, or a spicy Zinfandel. Drinking an amber ale with ribeye will have an effect on your taste buds similar to a sauce or marinade for this delicious cut as you eat.
