All that marbling wants heat to melt into the meat, which is why a ribeye eats best at medium-rare. Whatever method you’re using, salt your steak an hour or two before cooking, even better to salt early and leave to absorb uncovered in the fridge for a few hours. Pull it out about 30 minutes before it hits the heat so it comes up close to room temp and cooks evenly.
On the skillet
Get an oiled cast iron screaming hot, and sear your North 36 Farms Ribeye 3-4 minutes a side.* Pull it at 120F and rest it 10 minutes, and it’ll carry to a perfect 130 medium rare.
On the grill
On the grill, sear hot and fast 2-3 minutes per side.* That marbling drips and flares, so bank the coals to one side, or leave a burner off if you’re on gas, and you’ll have a cool zone to move to when the flames jump.
Reverse sear
Our North 36 Farms Bone-In Ribeye and Boneless Ribeye also love a reverse sear. Bring the steak up slow in a 225F oven, grill or smoker until the center reads 110F, then finish it with a hard sear in oiled cast iron, about a minute a side, spooning butter, garlic, and thyme or rosemary, or resting with a pat of herb butter over the top. You’ll end up with a perfect edge to edge pink and a crust that’s savory and nutty and worth the extra effort.
*For North 36 Farms Bone-In Ribeye, add an extra 30 seconds per side, including the bone edge, as the insulation makes the meat closest to the bone run rare.
