Important Notes:
- Select Grade = Very Lean: Manage expectations, as this cut will have minimal marbling. Prioritize methods to maximize tenderness and prevent drying out.
- Aim for Medium: Even with careful techniques, it's safest to cook this lean cut to at least medium for optimal tenderness.
Marinate and Pan-Sear:
1. Marinate the ribeye for several hours (ideally overnight) in a flavorful marinade that contains acidity (citrus, vinegar) to help tenderize.
2. Preheat a cast-iron skillet or grill pan over medium-high heat.
3. Sear ribeye on all sides, including the bone, until well-browned.
4. Reduce heat and cook until desired doneness, flipping occasionally.
Sous Vide:
1. Set your sous vide device to medium (60-63°C /140-145°F).
2. Season and seal the ribeye in a sous vide bag.
3. Cook for a longer time (12-24 hours, longer for a more tender result) to maximize tenderness in this lean cut.
4. Finish with a quick sear in a hot pan for a flavorful crust.
Braising (If Thick):
1. For a particularly large ribeye, braising can work.
Sear the ribeye on all sides in a heavy pot or Dutch oven over medium-high heat.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover tightly and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for several hours or until fork-tender.
Tips:
- Thermometer is KEY: Use a meat thermometer, aiming for medium (60-63°C/140-145°F ).
- Rest, Then Slice: Let the ribeye rest for 5-10 minutes before slicing to ensure maximum juiciness.
- Slice Thinly: Especially with Select grade, slice thinly across the grain for maximum tenderness.
- Flavor Boost: Bold marinades or braising liquids are your friends with this leaner cut.
