Reverse-Seared Ribeye Masterclass

The enthusiast’s choice. Marbling that melts into pure beef flavor.

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FAQ

What is the 'cap'?

The Spinalis Dorsi—widely considered the tastiest muscle on the steer.

Why Medium-Rare?

The high fat content needs heat to melt (render) to taste good.

What is the 'eye'?

The Longissimus dorsi; the large center muscle of the steak.

Flip often?

Quick Facts

Fatty Poultry

Reverse Searing

130-135°F (54-57°C) Medium-Rare

Rich, velvety, and intensely juicy

Heavy Salt, Blue Cheese, Garlic Butter

Cooking it Rare (fat needs heat to render properly).

Pellet Grill + Cast Iron Skillet

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