Rib Eye Steak: This Is A Great Cut Of Meat!

A rib eye steak is one of the best cuts of beef.

This cut comes from the rib area of a beef steer. It's marbled, tasty and one heck of a grill item for you or your guests! Expect to pay a premium for this cut of meat. It's worth it, though. Want to impress your family or party guests? Trot this beef out on ice before you throw them on your smoking grill! You'll make friends you never thought you had before. I'm not a butcher, only a guy that delivers meat cuts to you, but, the Rib, from which many other cuts come from like the prime rib eye roast and rib eye fillets (below), is the very best.

What's the difference between a choice or an Angus steak?

Nothing except for the breed. Angus steak is highly marbled; you'll pay more for it and Food Run Fix highly recommends it. A steak labeled "Choice" is marbled as well. Both are choice, both are delicious and grill worthy! It's a simple matter of opening your wallet. Shake on the seasoning, pepper, salt and your favorite condiment ;)

* All steaks are, by nature, completely different in price, size, weight and marbling. I trust that you grant me freedom to pick a good one for you.

To fully alleviate your concerns about steak being purchased unseen, I will take a picture of the rib eye steaks at the store and send them to you for your approval. Beef is expensive enough without any surprises or disappointment from you with the quality (I don't want that)! Sound fair?

Choice Thick Cut Ribeye

Angus Choice Thick Cut Ribeye

Rib Eye Steak
Rib Eye Filet
Rib Roast, Bone In

Rib Eye Steak! Your money and you shall soon be parted by the cashier! I love this cut; hate the price. The steaks run $8.00 to $10.00 per pound, depending. They are Choice (Second Grade), meaning they are lightly marbled with fat, not too much but not so lean either. You'll find this 2nd grade cut in most supermarkets, thankfully!

The others are Prime (First Grade), most marbled and Select (Third Grade), least marbled. Tasty? Beyond a doubt. Expensive? Very true.

Beef, as any hard core worker, trainer, or nutritionist knows, is a core protein food.

Here's a nice recipe for ribeye's that includes blue cheese butter and mushrooms. Add some of the below items like garlic bread or fries and you've just put together one heck of a meal!

Ribeye Steak Sandwiches with Blue Cheese Butter and Mushrooms
  • 4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon pepper
  • 8 medium Portobello mushrooms, stems removed (about 1-3/4 pounds)
  • 1/4 cup olive oil
  • Salt
  • Chopped fresh parsley (optional)
  • Blue Cheese Butter:1/2 cup crumbled blue cheese1/4 cup butter, softened3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil1 tablespoon chopped fresh parsley

Cooking: Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally.

Meanwhile, combine Blue Cheese Butter ingredients in a small bowl until well blended. Cover and refrigerate 2 steaks, 4 mushrooms and 1/2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches. Spread remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.

Ribeye Steak Sandwiches: Toast eight 1/2-inch thick slices olive bread (or stay with Pepperidge Farm garlic bread, below). Spread 1 tablespoon leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of 4 bread slices. Top each with 1 leftover grilled mushroom. Divide 1-1/2 cups fresh baby spinach evenly over mushrooms. Close sandwiches with remaining bread slices, buttered sides down. Cut sandwiches in half; serve.

Nutrition: 337 CALORIES 17 % * 7g SAT FAT 35 % DV ** 32g PROTEIN 64 % DV 2.6 mg IRON 15 % DV 5.8 mg ZINC 40 % DV

What Goes Good With A Rib Eye Steak?

Add fries, french fried onions, steak sauce or onions, topped off with tater tots and grilled with a deadly tasteful mesquite charcoal fueled by Kingsford lighter fluid to ignite it all, scaring your friends, family and neighbors with a huge flareup! Hey, it's all good!

Top With Dry Onions!
Serve a side of seasoned fries!
Jack Daniel's Steak Sauce!
Put Sliced Mushrooms On The Top!
Personal Favorite, Onion Tater Tots, Don't Tell Anyone.
Garlic And Black Pepper Fries
A Great Mesquite Smoke
KingsFord Fuel
Garlic Bread
Gold And White Corn


Back from Rib Eye Steak to
Food Delivery

Ordering:

With inflation running amok with food, fuel and everything else resembling one of those heart monitors; zig, zag, up then down, I really stand on "real time pricing". What is "real time pricing"? It means I'm actually in the store calculating true prices on your order.

That's right, a real human being making it happen for you. Prices you see on Food Run Fix are close estimates and not guaranteed to be absolute because they change every day, so I have to comb the grocery lanes, see what they got, see the prices, pick the products and give you the shout out! Just like if you were shopping yourself. Simply add your items to the cart.

Paying:

Don't pay anything, regardless of what you see in the cart until I send you the actual invoiced bill of the real time prices, sales tax and my delivery fee, right from the store. You also get the receipt; everything is open and upfront.

Lastly, remember that I am working for you! If there is anything you need to change last minute, you have my number (608) 214-8758 and email, rex@foodrunfix.com. No worries ;)

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