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

What's Special About This Cut of Beef?

Indulge in the unparalleled quality of Member's Mark USDA Prime Angus Beef Boneless Ribeye Steak, priced per pound, cut from the finest rib primal. Each steak promises an exceptional culinary journey, delivering melt-in-your-mouth tenderness, incredible juiciness, and a rich, robust flavor that only Prime beef can offer. With superior marbling characteristic of the USDA Prime grade, these steaks are perfectly suited for dry-heat cooking methods like grilling or pan-searing and pack18g of protein per serving. Sourced from grain-fed Angus cattle, every bite boasts a natural, vibrant flavor. Elevate any occasion, from celebratory dinners to spontaneous backyard cookouts, with a truly memorable steak experience.

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 Prime Angus Beef Boneless Ribeye Steaks
• 1 tblsp olive oil
• 1-2 tsp coarse salt (like Kosher or sea salt)
• 1 tsp freshly ground black pepper
• For the Mashed Potatoes:
  • 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
  • 3-4 cloves garlic, minced
  • 1/2 cup milk or half-and-half (warm)
  • 1/4 cup unsalted butter
  • Salt and black pepper to taste
  • Optional: Fresh chives or parsley for garnish

1. Prep & Potatoes: Pat steak dry, season with salt/pepper, let rest (20-30 min if time). Boil peeled/quartered potatoes with minced garlic until tender (15-20 min).

2. Sear Steak: While potatoes cook, heat skillet to medium-high with olive oil. Sear steak 3-5 min per side for crust, then cook to desired doneness (130-145°F).

3. Rest Steak & Finish Potatoes: Transfer steak to cutting board and rest 5-10 min. Drain potatoes, mash with warm milk/half-and-half, butter, salt, and pepper until creamy.

4. Serve: Slice rested steak against the grain. Serve immediately with mashed potatoes.

• 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.