USDA CHOICE OR SELECT BEEF BONELESS RIBEYE 18 LB AVERAGE

19-Pound Average USDA Select or Choice Boneless Ribeye Steaks

Our USDA Select or Choice Boneless Ribeye Steaks are a perfect choice for those seeking rich, beefy flavor and tenderness at a great value. These steaks have an average weight of 19 pounds, offering a generous cut that's perfect for grilling, pan-searing, or slow-roasting.

USDA Select vs. Choice: Understanding the Difference

USDA beef grades, including Select and Choice, reflect the quality and marbling (intramuscular fat) of the meat.

• USDA Select: This grade is leaner, with less marbling compared to higher grades. It offers a more subtle beef flavor and can be slightly firmer, but when cooked correctly, it still delivers a satisfying and juicy steak experience.

• USDA Choice: This grade has more marbling, contributing to a richer, juicier steak with superior tenderness and flavor. Choice cuts are perfect for those who want an elevated beef experience with a balance of flavor and texture.

Taste & Flavor Profile

Ribeye steaks are known for their exceptional marbling, and whether Select or Choice, they both deliver on that front. The marbled fat melts during cooking, infusing the meat with moisture and flavor, resulting in a tender, juicy steak with every bite. USDA Choice Ribeyes will have a more pronounced richness and depth of flavor, while USDA Select will be slightly leaner but still offer a satisfying beef taste.

Best Ways to Cook

To bring out the best in your ribeye, we recommend the following cooking methods:

1. Grilling: A classic choice for ribeye. Preheat your grill to medium-high heat, and cook the steak for 4-5 minutes per side, depending on your desired doneness. For best results, let the steak rest for a few minutes after grilling to retain juices.

2. Pan-Seared: For a beautifully caramelized crust, sear your ribeye in a hot skillet with a touch of oil or butter. Sear each side for 3-4 minutes, then finish in a preheated oven at 400°F for 4-6 minutes to your desired level of doneness.

3. Reverse Searing: For those seeking a more controlled cook, reverse searing involves cooking the steak at a low temperature (around 250°F) until it’s nearly done, then searing in a hot pan or grill for a perfect crust.

For both Select and Choice grades, consider seasoning simply with salt and pepper to allow the natural beef flavors to shine, or experiment with your favorite marinades and rubs for added complexity.