Ribeye 101

On the ranch, we cook our Ribeye steaks in a cast iron pan. We do a quick sear (internal temperature should reach 130°F). Afterward, we let the meat rest. This prevents juices from escaping the steak when we cut into it. Feeling adventurous? Cook your steaks directly on the coals at 1200°F for three minutes. Finish with butter, garlic, and Hatch Green Chili Wine. Serve with a baked potato and fire corn.
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“We push the boundaries with our meat so that we know the best recipes for our customers.” – Houston Johnson, Ranch Services Manager at Lazy T

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What is a Ribeye?

Taken from the upper part of the back, near the shoulder, the Ribeye is one of the tenderest cuts of beef. It comes from less-worked muscle.

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Tomahawk Ribeye

The steak of your dreams. This glorious cut is the ultimate meat lollipop. Rich and buttery with a long bone handle, the Tomahawk Ribeye is perfect to share with friends, but we doubt you’ll want to part with a single bite.
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Cowboy Ribeye

If you’re a steak lover, you’re probably a fan of the Cowboy Ribeye. This cut is comparable to the Tomahawk but with a shorter rib bone. 3-inch-thick meat with generous marbling, the Cowboy loves the grill. Rub it with salt and pepper, let it sit out at room temperature for thirty minutes, then cook to the perfect sear.