How To Buy A Standing Rib Roast
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Standing rib roasts are an extremely popular choice among meat connoisseurs. Deciding between USDA prime grade roasts and choice grade roasts will dictate where you purchase your meat from, while knowing how to identify quality meat will allow you to make the right decision once you are at the store. No matter what grade you decide on, standing rib roasts are a wonderful centerpiece for any dinner party or special occasion.
Where To Buy Ribeye Steak Online
Online food shopping allows you to sit back, relax, and browse all the available cuts and offers available from quality meat producers.
You can see the origins and ethos of each meat provider and decide which ticks your boxes, and then your order will be shipped to your door ready for you to use.
Here are three online outlets that sell some of the best rib eye steaks available:
Choosing The Right Cut Of Steak
Cuts of steak can be broken down into three sections. Startingon the upper back and moving down to the mid-back are the ribs, theshort loin and the sirloin.
- The rib area contains cuts such as the Rib-eye Steak, the RibRoast, and the back ribs. This is the least tender section of thethree.
- The short loin area produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse.
- The Sirloin gives the Sirloin Steak, and the Top Sirloin.
- Other steaks like the chuck, round, and flank come from those areas and tend to be tougher cuts of meat.
- Strips steaks, such as New York Steak are cut from the T-bone area.
If you are looking for the most tender cut of beef, it is thetenderloin. Other cuts from this area are filet mignon,chateaubriand and tournedos. Though these are the most tenderthey are also less flavorful.
The rib-eye, or rib steak can be a little less tender but far moreflavorful. Small streaks of fat throughout the meat mean moreflavor. So with more marbling you get less tenderness but moreflavor.
Finding a balance between the two, gives you the best steak. Top loin and sirloin are slightly less tender but have more flavor thantenderloin. With cooking cuts of meat such as these there is noneed to marinate or even cook past medium rare.
Some of the most flavorful but least tender cuts of beef aretri-tip or flank steaks. These are also favorites on thebarbeque. Your best bet is to marinate these cuts beforecooking. Also, leave the fat on until after the meat is cooked.
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How To Cook A Tomahawk Ribeye Steak:
Because of the size of this steak the reverse sear method is the perfect way to cook it.
Reverse searing involves slow roasting the meat in a low temperature oven, to bring it to the desired internal temperature, and then finishing it with a quick sear on the grill to create a delicious crust and lock in the flavor.
Step-by-step for Reverse SearingMeatin the Oven:
- Place spice rubbed steak in a 200F oven, on a rack, over a baking sheet to catch any juices
- Start preheating the grill to medium-high while the steak is in the oven
- Check the steak after about 30 minutes, but it will likely take closer to 40 minutes to cook
- We highly recommend using an instant-read thermometerto check internal temperature
- Cook until the internal temperature reaches preferred doneness:
- Rare = 120F which is a cool bright red center and pinkish toward the outside
- Medium Rare = 125F which is a warm red center but still very pink and slightly brown toward the outside
- Medium = 130F which is a warm light pink center with outer portion brown
- Remove steak from the oven and move it directly to the grill
- Sear for 2-3 minutes on each side to lock in flavor and develop a crust
- Let steak rest for about 5-minutes uncovered before slicing. The temperature of the meat will continue to rise about 5Â°F during this time
Which Supermarket Has The Best Quality Meat
There are tons of supermarkets out there, so this article is going to focus on a handful of well-known supermarkets.
When shopping for meat, you should look for good marbling and nice red color with no brown spots.
Another factor in the quality of meat is whether the cow is given growth hormones or antibiotics. Animals fed right and treated humanely are not just for marketing. They make for better tasting, healthier meat. As a bonus, you can feel good that the cow lived its best life before it landed on your plate.
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What Makes This Ribeye Steak So Good
You dont need any skills or a huge list of ingredients for this ribeye steak recipe. Its as simple as steak, oil, garlic, seasoning, and a tiny bit of butter . The cooking time may vary depending on each oven and the size of the steak. My steaks were a little over 1 inch thick. 8 minutes in the oven got me a perfect medium-well steak. If you prefer your steak a little more rare, cook it for less than 8 minutes.
What Type Of Cheese Is The Best On A Philly Cheesesteak
If you are going for a full-on true Philly cheesesteak sandwich, then go all the way with the cheese too. Provolone, American cheese, and even Cheese Whiz are all used in authentic Philly Steak Sandwiches.
I know some people are not fans of Cheese Whiz and anyone that questions if it is actually cheese is not terribly far off the mark. But, it does help achieve that supremely regional Philly taste and proper meltiness.
Personally, Im not a huge fan of the Whiz in most cases, but Ive been to Philadelphia and have had an authentic cheesesteak from one of the most famous places around, and I chose provolone and I chose poorly. Just at LEAST have some Cheese Whiz around so you can compare, and let me know what you think is best.
Provolone is still a great option though, and since my family are largely also not Cheese Whiz fans, thats why you see it pictured here.
Truth be told, you can use any kind of cheese that has a good melt to it and you will do just fine. The purists have a point if the point is to make it exactly as they do at Genos or any of the other famous cheesesteak joints, but the most important thing is to enjoy it the way you like it.
- Sliced jalapenos
In terms of seasonings, a bit of salt and pepper is all you really need, but if you want to dust on some garlic powder too then you wont be sorry.
How to RE-SEASON your Blackstone
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Portion Size: How Much Ribeye Steak Per Person
How much steak you need per person is dictated by the appetite of those you feed, how you cook it, and what you serve it with.
But for ease of reference, on average ther weigh 9oz to 12oz per steak.
Once cooked, the rule of thumb for a good beef steak is a reduction in weight of 25%. So, one steak per person with a side and vegetables will satisfy most peoples hunger.
What Is The Best Meat For A Classic Philly Cheesesteak Sandwiches
To really go all the way and keep it real, then you have to go with thinly sliced ribeye steak. The ribeye is wonderfully marbled so you get all the flavor from the marbling. Also, the thinly sliced steak allows more flavor from the meat to shine through as well.
If you want to make it easy, then go ahead and look for the pre-sliced ribeye steak that you can find in the freezer section at the market. It is actually sold as cheesesteak meat so you can find it pretty easily.
However, if you are game, then go ahead and pick up some ribeyes from the fresh meat counter. Feel free to ask the butcher to slice it and just let the butcher know it is intended for cheesesteaks. They will know exactly how thinly it needs to be sliced.
The beauty of using fresh ribeye is you will see how many slices you can get per pound of steak. Depending on how thick you like to make your sandwiches, you can get away with a quarter to a third of a pound per sandwich.
Keep in mind that the sandwich also has all that cheese and the grilled veggies too. So, it isnt like the sandwich is going to be skimpy.
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Too Thick Is Better Than Too Thin
There is nothing more frustrating than throwing a well-colored, well-marbled steak on the grill, then finding out its overdone before youve built up a good sear.
If this frequently happens to you, the thickness of your steak might be to blame. The thinner your steak, the worse your chance of achieving a nice rare to medium center, depending on your preference.
The reason for this is pretty simple. When you sear a steaks surface, some of that heat penetrates into the steak, toward the center. With thin steaks, the heat has to travel less to reach the steaks center, making thin steaks easy to overcook.
Because of this, the bare minimum for recommended steak thickness is 1 inch . Supermarkets and discount butchers often sell their steaks at one-inch thickness or less. The thinner their steaks, the more steaks they can sell. So always be careful that youre not being cheated on steak thickness.
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The King Of Steaks Sure Does Taste Like It
That marbling, that color, that FLAVOURour boneless ribeye steak really is something special. Youll find this cut anywhere fine steaks are sold, served, or preparedfrom restaurants and high-end eateries to your best friends backyard. Why? Because few other cuts of meat combine the tender mouthfeel, rich flavor, and visual appeal quite like the ribeye. Its the cut that most people try first, and the one that experienced steak lovers, cooks, and butchers come back to time and time again.
Known as the king of steaks, boneless ribeye is cut from the primal section of the beef rib and consists of three parts: the ribeye , the rib crown , and the complexus. As you might have guessed, the ribeye is the center of the cut and makes up the majority of the meat. It is separated on either side by fat, giving way to the juiciest part of the steakthe crownand the complexus, a much smaller part of the cut that isnt always present.
Does it get any better than Fort MacLeod, Alberta? All Butcher Shoppe ribeye is sourced from picturesque western farms in this area. Beyond their breathtaking views, these dry, open-range environments produce some of the very best Canadian beef that money can buy.
Butcher Shoppe ribeye should be kept refrigerated as soon as its delivered and for a maximum of 5 days. Ribeye can be frozen for up to 1 year. Cook on high dry heat to medium rare for optimal flavor and tenderness.
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How To Make A Philly Cheesesteak
If you cant get to Philadelphia easily to pick up a cheesesteak sandwich, then your next best shot is to make it at home! The layout of the sandwich is simple , but the details are important. Here are a few key things to consider when making your sandwich:
- You want your steak to be thinly sliced. If possible, you can have your butcher shave it for you. At home, you can stick the steak in the freezer for 10 minutes to make it really stiff and then shave it with your sharpest knife. Trim off any large pieces of fat, but some fat is good.
- The original cheesesteak can be ordered with only steak or with steak and onions . Personally, I like onions and bell peppers, so I do both. You can make it your own since you are making it at home!
- The onions and peppers need to cook much longer than the steak so cook them first, separately and then combine everything together with the cheese to finish the dish.
Whats The Best Way To Cook New York Strip And Ribeye Steak
Grilled New York Strip BoulderLocavore
Best Cooking Methods:
Theres a reason the New York Strip steak has been known to be the ultimate grillers steak. To grill a perfect steak, just pop it on an ultra-hot grill, cook it quickly, and lett it sear nicely without becoming overcooked.
The best cuts will have plenty of marbling going on which will melt into the meat as it cooks and provide you with one of the bolder flavors of the steak world.
As for Rib eye, grilling or pan searing are best. Like with the other cut, Ribeye steaks cook best on top of a higher heat that can put a nice sear on the steak. If cooking a Ribeye steak in the oven or sous vide, then use a slightly lower temperature to get the inside of the steak cooked just how you like it as the ribeye is somewhat thicker than most other cuts.
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How To Buy A Steak
Its steak night at your house. Youve got the grill ready to go. You just need the steak. There are a lot of choices and if you dont buy steak every day the decision about which cut to buy can be confusing. Well get to the meat of the matter, with butcher, Bruce Atkins, from The Butcher Block in Franklin, Tennessee.
Notice the interior marbling of the meat, not the exterior fat. Atkins says the marbling is where all the flavor and tenderness live.
Prime grade beef is the best you can buy, but its not normally what youll find at the grocery store. Look for Choice grade steaks, which is the next best category. Avoid Select grade beef, the lowest grade.
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How To Cook Ribeye Steak
Just a few simple steps and youve got a steakhouse entrée on the table in no time!
This recipe uses 1 thick boneless ribeye steaks that have been removed from the fridge for at least 30 minutes before cooking. Thinner or thicker steaks can vary in cook time. Use an instant-read thermometer for best results.
Enjoy Convenience While Supporting Local
FarmFoods is a convenient way to support local farmers. All of the 100% grass-fed and grass-finished beef is sourced from small family-run farms. All farms are listed on the site, so you can shop them directlyor you can choose from individual cuts or value packs. You can purchase beef in bulk or opt for wholesale packs. FarmFoods also offers pasture-raised pork and chicken. All meat arrives frozen.
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Why Steak Thickness Matters
When it comes to buying great steak, steak thickness often gets overlooked. Between the best cuts, the best coloring, marbling levels, and USDA grading, theres a lot to take into account with any given steak.
So, you might be surprised to learn how important thickness can be to your steak, and how thinner, supermarket-style cuts can destroy high quality beef.
In this guide to steak thickness, we tell you why thicker usually means better when it comes to great beef, the ideal thickness for top-of-the-line cuts like ribeyes and filets, and give you tips for cooking thin and extra-thick steaks. The best cuts of steak arent all created equal, so the thickness of each one can vary.
What Is A Good Substitute For Fillet Roast
8 cheap pieces of meat so good that you swear its not RibeyeChuck steak. This piece of meat is known as a 7-legged steak because it has many bones. Iron. On the shoulder you will find a thin steak that sits on the cows shoulder blade. Chuck-Eye Beef. Petite Tender. Tri-Tip fillet steak. Beef. Denver steaks.
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