Brandt Ribeye Lip On Boneless Choice Frozen USDA


*Price may vary depending on weight

Brandt, known for quality beef, offers a richly flavored, marbled ribeye with the delicious "lip on" portion. The USDA Choice grade ensures a satisfying steak experience - perfect for searing, reverse searing, sous vide.

Also known as: Ribeye Steak (Lip-On) Boneless, Rib-eye Center Cut with Cap Boneless

Brandt Ribeye Lip On Boneless Choice Frozen USDA comes from the flavorful rib primal, renowned for its rich taste and melt-in-your-mouth tenderness. The "lip on" refers to the spinalis dorsi muscle, adding another layer of decadent flavor and texture. The boneless format ensures easy preparation, while the USDA Choice grade guarantees a good amount of marbling for a juicy and satisfying steak experience. Frozen for extended freshness, this ribeye is perfect for a celebratory meal or an effortless weeknight dinner.

- Corn-fed over 300 days
- Source-verified
- No beta-agonists
- No added hormones
- No antibiotics

Important Notes:
- Thaw completely: Thaw the ribeye entirely in the refrigerator before cooking.
- Choice Grade: Choice beef has less marbling than Prime, so slightly shorter cooking times may be needed to prevent drying out.

Pan-Searing and Oven Finish:
1. Preheat: Set your oven to 220°C (425°F). Pat the thawed ribeye dry.
2. Sear: Heat a heavy-bottomed skillet (like cast iron) over medium-high heat. Sear the ribeye on all sides until it develops a deep, golden-brown crust.
3. Oven Finish: Place the skillet directly into the preheated oven. Roast until you reach your desired internal temperature (use a meat thermometer).
4. Rest: Let the ribeye rest for 5-10 minutes before slicing, tenting loosely with foil to retain warmth.

Reverse Sear:
1. Preheat: Set your oven to a low temperature, around 100-120°C (225-250°F). Pat the thawed ribeye dry.
2. Slow Roast: Place the ribeye on a wire rack inside a baking sheet. Roast slowly in the oven until the internal temperature is approximately 10-15 degrees below your desired final temperature. Monitor progress with a meat thermometer.
3. High-Heat Sear: Heat a cast-iron skillet or grill to very high heat. Sear the ribeye for 1-2 minutes per side to develop a deeply browned crust.
4. Rest: Tent loosely with foil and allow the steak to rest for 5-10 minutes before slicing.

- Thermometer is Essential: A meat thermometer is crucial for accurate readings. Aim for medium-rare (54-57°C) to medium ( 60-63°C) for the best flavor and tenderness with Choice grade beef.
- Don't overcook: Ribeye can toughen if cooked past medium.
- Cut against the grain for maximum tenderness.

Rare (48-52°C): The ribeye will be incredibly tender and juicy, with a very warm center that's still quite red. This is ideal for those who prefer their steak almost seared on the outside with a cool, red interior.

Medium-Rare (54-57°C - Recommended): This is the most popular doneness level for ribeye steaks. It offers a perfect balance of tenderness and juiciness, with a warm pink center. This is the recommended level for the best overall flavor and texture.

Medium (60-63°C): As the temperature increases, the ribeye will become slightly firmer with a smaller, light pink center. This is suitable for those who prefer their steak cooked through a bit more, but still want some pink remaining.

Well Done (Above 63°C): While technically achievable, cooking a ribeye steak well-done is not generally recommended. Due to its naturally lean nature, overcooking past medium can dry out the meat significantly, compromising its tenderness and flavor. The higher temperatures will render most of the fat, leaving a drier and less flavorful steak. If you absolutely prefer your steak well-done, it's best to choose a cut with higher fat marbling to help retain moisture during cooking.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Since 1945, the Brandt family ranch in Southern California has carried a tradition of raising high-quality Holstein cattle. They believe in a sustainable approach, prioritizing animal welfare, top-quality feed, and responsible waste management. From growing their own grasses to natural pest control, their CARE certification reflects their strict standards. Unlike typical cattle operations, theirs thrive on a vegetarian diet without hormones or antibiotics. The Brandts are committed to purity, quality, and a healthy future for both their herd and your family.