Member’s Mark USDA Choice Angus Beef Bone In Cowboy Ribeye Steak, priced per pound

Elevate Your Steakhouse Experience

Member’s Mark USDA Choice Angus Beef Bone-In Cowboy Ribeye Steak, priced per pound, is a culinary delight known for its signature bone-in "handle." These well-marbled, tender cuts are bursting with flavor and perfect for grilling or pan-searing. Elevate your cooking experience by seasoning with our Member’s Mark Sea Salt and Pepper! for a steakhouse-quality meal that packs 18g of protein per serving.

Grill

1. Prep: Bring steak to room temp. Pat very dry. Season generously.

2. Sear: Preheat grill to high heat on one side, low on the other. Sear steak over direct high heat for 3-5 minutes per side for a crust.

3. Finish: Move to indirect heat. Close lid and cook until desired internal temperature (15-30+ minutes).

4. Rest: Let steak rest 10-15 minutes before slicing.

Pan-Sear then Oven Finish

1. Prep: Bring steak to room temp. Pat very dry. Season generously. Preheat oven to 400°F (200°C).

2. Sear: Heat an oven-safe skillet (cast iron) to very high heat. Sear steak 2-3 minutes per side for a deep crust.

3. Finish: Transfer skillet to preheated oven. Cook until desired internal temperature (8-20+ minutes).

4. Rest: Let steak rest 10-15 minutes before slicing.

• 1 (approx. 2-2.5 lb.) Bone-In Cowboy Ribeye Steak
• 2 tbsp olive oil, divided
• 1 head garlic
• 1.5 lbs. russet potatoes, peeled and quartered
• 1/2 cup milk or half-and-half (warm)
• 2 tbsp butter
• 1 bunch asparagus (about 1 lb.), woody ends trimmed, cut into 1-inch pieces
• 1 tsp dried rosemary (or 1 sprig fresh)
• Salt and freshly ground black pepper to taste

1. Prep Steak & Garlic: Bring steak to room temp (1-2 hrs). Pat very dry. Season with salt, pepper, and rosemary. Prep garlic head, drizzle with 1 tsp oil, wrap in foil.

2. Roast & Slow Cook Steak: Preheat oven to 250°F. Place steak on a rack; add garlic packet. Cook steak until internal temp is 120-125°F (for medium-rare, ~1-1.5 hrs).

3. Cook Potatoes & Asparagus: While steak cooks, boil potatoes until tender (~15-20 min). Roast asparagus (tossed with 1 tbsp oil, salt, pepper) until tender-crisp.

4. Sear Steak: Remove steak and garlic from oven. Rest steak 10-15 min. Heat skillet or grill to very high. Sear steak 1-2 min per side for deep crust.

5. Finish Mash: Squeeze roasted garlic into potatoes. Add warm milk, butter, salt, and pepper. Mash until creamy.

6. Serve: Slice steak after 10-15 min rest. Serve with mashed potatoes and asparagus.

• Keep Refrigerated or Frozen

Net Weight: Priced per pound

Ingredients: Beef.

Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.