Member's Mark USDA Choice Angus Beef Boneless Ribeye Steak, priced per pound

What's Special About This Cut of Beef?

When you choose Member's Mark USDA Choice Angus Beef Boneless Ribeye Steak, priced per pound, you're choosing high-quality meat made from rib cuts. These steaks are suited for dry-heat cooking methods and result in juicy, flavorful and tender steaks with 18g of protein per serving. This quality of meat lets you serve memorable meals for special occasions or whenever you feel like firing up the grill. With the USDA Choice grade, you know you're getting quality meat for everyone to enjoy. These steaks are also from grain-fed cows, which gives the meat a natural and vibrant flavor in every bite.

We suggest to cook steaks 1-2 days after purchase.

1. Preheat your grill to medium or use the broiler setting on your oven

2. Season the steaks with salt and pepper, or go with your own favorite flavorings.

3. For a medium steak, sear the first side for 5 minutes, flip and continue to cook for an additional 5 minutes until steak reaches an internal temperature of 145°F.

4. Let the steak rest for 5 minutes before cutting and serving; this will allow the juices to flow from the center to the exterior, resulting in a juicy and delicious steak.

• 2 ct. Member's Mark USDA Choice Angus Beef Boneless Ribeye Steaks
• For Steak: 1 tbsp olive oil, 1 tsp coarse salt, 1/2 tsp black pepper.
  • Finish: 1 tbsp butter, 2-3 smashed garlic cloves, 1 sprig fresh rosemary/thyme.
• For Veggies: 1.5 lbs. small potatoes (halved/quartered), 1/2 lb. trimmed green beans, 2 tbsp olive oil, 1 tsp dried rosemary/thyme, 1/2 tsp salt, 1/4 tsp pepper.

1. Prep & Roast Veggies: Preheat oven to 400°F (200°C). Toss potatoes and green beans with 2 tbsp olive oil, dried herbs, salt, and pepper on a baking sheet. Roast for 20-25 minutes.

2. Prep & Sear Steak: Pat steak dry; season with coarse salt and pepper. While veggies roast, heat a heavy skillet to medium-high with 1 tbsp olive oil. Sear steak 3-5 minutes per side for crust.

3. Cook & Finish Steak: Reduce heat to medium. Continue cooking, flipping every 1-2 minutes, until internal temp is 130-145°F. In the last 1-2 min, add butter, garlic, fresh herbs; baste steak.

4. Rest & Serve: Transfer steak to a board and rest 5-10 minutes. Slice against the grain and serve immediately with roasted vegetables.

• Keep Refrigerated or Frozen
• Quantity: 2 Ribeye steaks

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.