USDA PRIME – Only the top 2% of American beef is graded as USDA Prime. This sumptuous boneless steak is sliced from the center of the premium prime rib section. It is truly a wonderful steak and our juiciest cut. Suggested Preparation: The best way to prepare a ribeye, and the way I like to do it at home, is cooking the steak in a cast-iron pan. By using the pan, you get a nicer crust, and you can incorporate a basting method into the cooking process, which always helps improve the flavor of the meat. Note: This technique requires good kitchen ventilation. Place a large cast-iron skillet on high heat. Place the steak into the pan and let it sear until a crust begins to form (about 4 minutes). Flip the steak and add a tablespoon of butter and a sprig or two of fresh thyme or rosemary and let the steak continue searing for another three minutes while basting the steak with the melted butter. Once your desired temperature is achieved, let the steak rest ten minutes before you cut into it as this allows the meat to retain the juices and prevents drying out the meat.
