When you ask an experienced, hungry steak lover what he orders, it's ribeye. Almost every time, and for good reason - marbling. Marbling is the little white lines of fat that you see rippling through a steak. It's this little lines that melt into the meat as a steak cooks, creating buttery richness and irresistible steak flavor.
There are plenty of variations on the ribeye steak, but one thing remains true - they're all carved from the eye of the rib. That's the same place as a prime rib roast, so sometimes you'll even hear a ribeye referred to as “Filet of Prime Rib.” The size of these steaks depends on the trim, generally between 7 and 12 ounces, though some larger ribeyes are as much as 18 ounces. They're easy to cook on the grill, in a pan, seared and roasted in the oven and easy to season since the rich beef flavor doesn't require any help.
What makes the Omaha Steaks ribeye truly special is what makes Our Beef Better - careful selection, precise aging, hand trimming, and flash freezing. Our master butchers choose only the best beef ribs to craft our steaks, then age them at least 28 days to maximize tenderness and the flavor of that beautiful marbling. Then they carve each steak for optimum eating experience and flash freeze it to deliver that flavor to your door.
Prepare Filet of Prime Rib Steaks as you wish. Refer to the Steak Cooking Chart.