Boneless Ribeye - $24/lb

The one, the ONLY, ribeye (except boneless!)…prized by carnivores and special-occasion meat-eaters alike. You have some people who equate their “foodie-ness" with how rare they cook their steak, but I recommend that you cook a ribeye not too too rare to ensure that the fat is properly rendered. But if you like to eat unrendered, waxy fat, be my guest!

There are actually two parts to a ribeye, so pull out your notebook for a quick anatomy lesson. The “eye” in the middle of the steak is part of the loin or the longissimus dorsi muscle. Then, there is the “cap” on the outside. It’s that bit that starts to separate and dangle off when you cook a ribeye and I think it’s one of the single best bites on the whole cow. This cap is also called the deckle or the spinalis dorsi. 

• Cooking Methods: Grill, Skillet, Skillet-to-Oven