Hungry for prime rib but don’t want to do all that work? Try our ribeye steak. The ribeye is the filet of the prime rib. They are incredibly tender and juicy with the prime rib taste you hunger for. This is one of the most popular steaks at home and in the steakhouse due to its signature marbling. Marbling is the white lines flowing through the steak. It’s those little white lines that when cooked, melt into the meat creating a buttery irresistible flavor.
What makes our Loup River Steaks different from others? It’s our motto, “Quality Over Quantity”. Our steaks are aged over 30 days creating a steak that has more flavor and tenderness. Our ribeyes are also carefully selected, and only the most uniform and perfect cuts are sold under the Loup River Beef name. You may also be getting a prime ribeye for the price of choice. All of our beef is graded choice and higher and we do not upcharge our primes. Next, our steaks are hand-trimmed for optimum eating experience and flash frozen to lock in flavor and nutritional benefits. Then delivered directly to your door.
Loup River Beef is grass-raised, grain-finished, and aged 30+ days to ensure maximum tenderness and flavor. Then flash-frozen to lock in flavor and nutritional benefits. In addition, all of our beef cuts are individually packaged and vacuum-sealed to guarantee freshness.
A serving size of steak should be about 3 ounces. We know, that’s not a lot for us steak enthusiasts. But to determine the nutritional value of a ribeye, we’re going to stick with it. In just 3 ounces of ribeye, you can expect the following:
- Calories: 248
- Saturated fat: 8 grams
- Trans fat: 3 grams
- Polyunsaturated fat: 9 grams
- Monounsaturated fat: 9 grams
- Cholesterol: 68 mg
- Sodium: 46 mg
- Protein: 20 mg
- Potassium: 221 mg
- Carbs: 0 g
How to grill the perfect steak
Thaw Meat in refrigerator for 24 hours.
(Some thicker cuts will require more thawing time than that.)
Cooking steaks and chops at room temperature will help evenly cook the cut.
We recommend removing them from the fridge at least 20 minutes prior to cooking. Burger patties should be kept cold until they’re ready to cook.
Preheat your grill or cast-iron Skillet
To high heat and sear both sides of your steak or chop to seal in the juices. 1 to 2 minutes for thicker cuts, 30 to 60 seconds for thinner items. Then lower the heat after searing the cuts.
Use a kitchen thermometer to cook your cuts to their desired temperature
The traditional ribeye is a cross-section of the entire ribeye roll which has three major muscles. These are the longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.
These steaks are cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. This section has a high amount of natural marbling which is a key to the amount of flavor and juiciness of a cut.
Fast fact: The ribeye is known by many different names, including Delmonico, beauty steak and market steak. In Australia, ask for a Scotch steak.
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