Ribeye

• 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

• 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!

• 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!

• 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.