	Basics Refrigerator Storage (35°F to 40°F) 3 to 4 days Freezer Storage (0°F or colder) 6 to 12 months How Much? 1 pound yield 3-1/2 to 4 (3-ounce) cooked, trimmed servings

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Beef Ribeye Steak aka Beauty Steak, Delmonico Steak, Spencer Steak

A ribeye steak is a rib steak, minus the bone. This fine-grained steak is rich, juicy and full-flavored with generous marbling throughout. One of the most tender beef cuts, its combination of flavor and tenderness is unrivaled. Convenient and ready-to-cook, this year-round favorite is great when grilled, broiled or skillet-cooked. Serve as individual steaks or slice for salads, sandwiches or wraps.

Grilling

Beef Ribeye Steaks (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), uncovered, over medium, ash-covered coals 6 to 8 minutes (steaks 1 inch thick, 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Beef Ribeye Steaks (1-1/2 inches thick)
Grill steaks, covered, over medium, ash-covered coals 17 to 22 minutes for medium rare to medium doneness, turning occasionally.

Broiling

Beef Ribeye Steaks (3/4 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 10 minutes for medium rare to medium doneness, turning once.

Beef Ribeye Steaks (1 to 1-1/2 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil steaks (1 inch thick) 14 to 18 minutes (steaks 1-1/2 inches thick, 21 to 27 minutes) for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Ribeye Steaks (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 8 to 10 minutes (steaks 1 inch thick, 12 to 15 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

Pat raw steaks dry with paper towels to promote browning.
To add flavor, season steaks with a rub just before cooking, or marinate briefly.
Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
Turn with tongs or spatula; piercing causes loss of flavorful juices.
Remove excess drippings from skillet as they accumulate during cooking.

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Determining Doneness

For best results, cook steaks to medium rare (145°F) or medium (160°F) doneness. Do not overcook.

Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
To judge doneness visually, make a small slit near center of steak and check color.

Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior

Basics