If round steaks are a "weekday steak," ribeye's are a "weekend steak." They're more tender, more luxurious, great on a date-night at home. Our favorite is ribeyes served with homegrown asparagus with a balsamic reduction sauce.
It's classic, it's easy, and it's good.
SECRET TIP: If you want to cook a steak that tastes insane and looks like it was done professionally, follow these tips: Salt your a day before you want to cook it. (Salt then store in a Tupperware container for no waste). When you're ready to cook, get your cast iron skillet blazing hot. If your stove doesn't get that hot, put the skillet in a hot oven to heat up. Hot skillet = professional crust. Pre-salting = flavor INSIDE of the meat, rather than just on top. Cook according to how rare/done you like it. REST the meat for 5-10 minutes. Enjoy and welcome!
Grass Fed Ribeye Steak
Comes in .5-.6lb. packages of (raw, uncooked) 100% Grass fed Ribeye Steak