Thawing Instructions:
- Place the frozen Ribeye on a tray to catch any juices that may drip during thawing
- Transfer to refrigerator to allow it to thaw slowly
- Depending on thickness, Ribeye should take between 24 to 36 hours to fully thaw
Gas Grill Cooking Instructions:
- Preheat grill to 450°F
- Season both sides of the Ribeye with salt and pepper, or your favorite seasoning blend
- Reduce heat to medium, grill for 6 to 8 minutes on each side
- Check the internal temperature to be at least 130°F — if not, continue to grill until temperature is reached
- Serve with your favorite sides & enjoy!
Charcoal Grill Cooking Instructions:
- Prepare charcoals so they are red hot
- Season both sides of the Ribeye with salt and pepper, or your favorite seasoning blend
- Grill over red hot coals for 6 to 8 minutes on each side
- For steaks over 1.25″ in thickness, finish over indirect heat for a few extra minutes
- Check the internal temperature to be at least 130°F — if not, continue to grill until temperature is reached
- Serve with your favorite sides & enjoy!
Stovetop Cooking Instructions:
- Prepare: Pat steak dry with a paper towel and season generously with salt, pepper, or Famous Steak Seasoning.
- Heat Pan: Preheat a heavy-bottomed pan over medium-high heat and add oil to coat.
- Sear: Place steak in the pan, laying it away from you. Sear for 3–4 minutes per side until a golden crust forms.
- Butter-Baste: Add butter and herbs to the pan, spooning the melted mixture over the steak to enhance flavor.
- Cook to Temp: Adjust cooking time for thicker cuts. Use a thermometer for doneness (e.g., 135°F for medium-rare).
- Rest: Let the steak rest for 5 minutes before serving.
