Blog posts tagged with 'ribeye'

Looking for a classy recipe to spice up your dinner party? Look no further. This porterhouse steak is so juicy and tastes impeccable with the addition of creamy lemon sauce. This recipe is easy to throw together and requires few ingredients. Your guests will be begging for the recipe after the first bite.

Ingredients

• 2 Braveheart Cowboy Ribeye steaks

• 1 tablespoon butter, room temperature

• Kosher salt and freshly ground black pepper, to taste

For the sauce

• 2 tablespoons unsalted butter

• ⅓ cup parmesan cheese

• 1 cup of heavy cream

• ¼ cup white wine

• Grated peel of 1 lemon

• Juice of 1 lemon

• Salt and Pepper to taste

Directions:

1. In a large pan, melt butter over medium heat and add minced garlic, salt, pepper, and lemon juice. Cook for 3-5 minutes or until everything is combined. (be careful not to burn garlic)

2. Add white wine to the pan and cook for 3-5 minutes.

3. Next, add heavy cream and lemon zest. Cook mixture until thickened.

4. Add parmesan cheese and mix until the cheese is melted.

5. Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven.

6. Using paper towels, pat both sides of the steak dry. 

7. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.

8. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.

9. Place skillet in the oven and cook until the desired doneness is reached, for medium rare a thermometer inserted in thickest part of steak will read 125 degrees, around 10 to 12 minutes. Let rest for 10 minutes at which time the temperature of the steak will continue to rise.

10. Serve immediately with lemon cream and enjoy.

Need more recipe inspiration? Check out Braveheart Coffee-Rubbed Grilled Ribeye and similar show-stopping recipes here.

Braveheart’s bone-in ribeye steak is made for at home chefs who appreciate that perfect steak every time. So why not put a twist on traditional seasoning with this coffee-rubbed grilled ribeye recipe. The mix of the espresso powder and the chile powder makes for a jam packed flavorful punch you will dream about.

Ingredients:

• 2 teaspoons light brown sugar
• 1 teaspoon instant espresso powder
• 1 teaspoon ancho chile powder
• 1/2 teaspoon sweet or hot paprika
• Kosher salt and freshly ground black pepper
• Two 16-ounce Braveheart bone-in ribeye steaks 

Directions: 

1. Prepare an outdoor grill for cooking over medium-high heat.

2. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. 

3. Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes. 

4. Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare.

5. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.

If you enjoyed this recipe try out this Braveheart Ribeye With Hunter's Sauce! This recipe pairs well with whatever side you please and the homemade Hunter sauce is a delectable addition of flavor to your Braveheart ribeye! 

With summer just around the corner, cool off with a refreshing salad that will leave you speechless. Using Braveheart’s top of the line Ribeye steaks the meat adds a full, rich flavor, and a tender bite while the salad compliments it with its tangy marinade and crispy onion strings you’ll hardly believe it’s not from a restaurant! Expand your taste buds with Braveheart’s steak salad recipes crunch, tenderness, and revitalizing flavor! 

Ingredients:

Dressing/Marinade:

• 3/4 cups canola oil
• 3 tablespoons red wine vinegar 
• 1 tablespoon balsamic vinegar 
• 2 tablespoons lime juice 
• 2 tablespoons plus 1 teaspoon soy sauce 
• 1 tablespoon Worcestershire sauce 
• 1/2 teaspoon hot chili oil 
• 2 tablespoons sugar 
• 1 tablespoon minced fresh ginger 
• 3 cloves garlic, peeled and minced or chopped 
• 1 teaspoon kosher salt 
• Lots of freshly ground black pepper 
• 2 whole 1-inch Braveheart ribeye steaks, extra fat trimmed 

Onion Strings:

• 2 whole onions
• 2 cups buttermilk 
• 2 cups all-purpose flour 
• 1 tablespoon kosher salt 
• 1/2 teaspoon cayenne pepper 
• Freshly ground black pepper
• 4 cups canola oil 

Salad:

• Lettuce mix: romaine, arugula, watercress, radicchio, etc.
• 3/4 cups crumbled blue cheese 
• 4 roma tomatoes, sliced

Instructions: 

1. For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

2. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.

3. For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.

4. Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

5. Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.

6. For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.

7. Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

If you enjoy Braveheart’s ribeye steaks try our Beef Ribeye Cap Po’ Boy recipe! This recipe will not only wow guests but also leave you wanting more- zesty, juicy, and tender, you cannot go wrong!

With so many different cuts of meat available to buy, it’s understandable that we don’t know which one to go with everytime. From taste to texture to tenderness, there’s just so many things that go into making different kinds of steaks distinct. This holds true for T-bone and ribeye steaks.

T-bone and ribeye steaks are perhaps the most well known kinds of steaks. Even the most dedicated vegan at least knows their names. But what makes them different from one another? Which one’s the better steak, if there is one? Most importantly, which one should you be looking to buy? Well, let’s take a look at both and see if we can find the answer.

The first and most important difference that all cuts of steak share is that they’re from different parts of the cow. The T-bone comes from the cow’s loin, and the ribeye is a part of the cow’s rib. From there, a couple things start to fall into place. For instance, T-bone steaks are lower in fat than ribeye, and T-bone steaks tend to be bigger than ribeye steaks.

The thing about a T-bone steak is that it’s technically not just one steak. There’s a part of it that’s the tenderloin, and a part of it that’s the New York strip. These aren’t just fancy labels for two halves of a single piece of meat, either. The tender, mild taste of the tenderloin is distinct from the fatty, bold flavor of the New York strip. This means that you’re in for some wildly different flavors for each way you prepare a T-bone steak. Talk about bang for your buck.

On the other hand, ribeye steaks aren’t technically as diverse as a T-bone steak when it comes to taste, so you aren’t getting more than one flavor per steak. But oh, what a flavor it is. Ribeye steaks, be they boneless, bone in, or cowboy style, are prized for their rich, buttery flavor. While it might be a turn off for some, that quality is reflected in the ribeye’s price tag. If someone’s looking for the premiere steak to make their first, or if they’re looking to treat themselves for a night, they’d be hard pressed to find a better option than a ribeye.

Ultimately, if you’re looking for a less expensive dinner and want the best bang for your buck in terms of size without losing out on deliciousness, then the T-bone is the choice for you. If you want that extra touch of succulence and prestige, and are willing to pay a little bit more for a little less, then your best bet is sticking with the ribeye. Either way, you’re in for a fantastic meal.

Richness, juiciness, and flavor are all characteristics of the ribeye steak. Be it boneless or bone-in, countless people order ribeye steaks online each year, and even more choose to dine on these delicious cuts of meat. As the most popular cut of steak for Americans, Braveheart wanted to make sure we’re providing the absolute best of the best when it comes to your choice in ribeye steak. Many offer this steak, but not many of them can match the absolute quality of what Braveheart offers in terms of ribeye steak.

Braveheart ribeye steaks are the steaks of choice by fine dining restaurants across the country, not to mention home chefs, it’s no secret that each one is of extraordinary quality. No matter how you like your steak cooked, Braveheart guarantees that you’ll be eating one of the flavorful and tender steaks you could ever hope to cook. It’s no wonder why ribeye is a go-to for most steak connoisseurs, and Braveheart ensures that our customers are getting the prime choice of prime choices.  

Shipped individually vacuum sealed and flash frozen, Braveheart’s ribeye steaks are simply some of the best steaks that anyone could hope to order online. This steak is sure to elevate any gathering you may have with a mouthwatering menu option, all at a mouthwatering price that you just will not find anywhere else. The ribeye steak just can’t be beat, if you’re looking for a reliable and delicious cut of meat to get to work on in the kitchen. Sink your teeth into this all-time classic steak, courtesy of Braveheart Foods.

Recipes

Elevate your steak game with one of these delicious recipes for boneless and bone-in ribeyes.

If you’re looking to buy your favorite tomahawk (or cowboy ribeye) steak online, there’s no better place to do it than with Braveheart. These fresh, high quality cuts of steak are guaranteed to be delicious, all at a price that others can’t compete with. There’s a reason why professional level chefs seek this meat out specifically for their dishes, and impressing your friends and family with these well-cooked steaks is sure to elevate your status as master of the meat.

There’s no mystery when it comes to this product. Every single cut of meat Braveheart provides can be traced all the way back to the family-owned farm it came from, and these tomahawk steaks are no different. Braveheart does this to ensure that anyone who orders from us can be certain that they’re getting the best possible meat from a reliable source.

Tomahawk steaks are naturally one of the most delicious cuts of steak, but there’s more to the meat than just taste. The specific way tomahawk steaks are cleaned and trimmed results in their unique appearance.This leads to tomahawk steaks being perfect for both new and seasoned chefs to not only work with meat that tastes fresh out of a premium steakhouse, but can easily be presented as if they work in a five-star restaurant! 

From backyard barbecues to once in a lifetime celebrations, Braveheart’s tomahawk steaks are perfect for any and every special occasion that needs something delicious on the menu. They are unique, they are delicious, and if you’re looking for the best of these cuts of steak, then look no further than Braveheart Foods.

Recipes

Try this flavorful, easy to make recipe for steak bites that’s perfect for any event.

Take our Braveheart Ribeyes to the next level with this homemade Hunter's Sauce. Pair this recipe with your go-to side, and you will be sure to impress your guests.

Ingredients

• 4 ea Braveheart® USDA Choice Angus 16 oz. ribeye
• 2 tbsp Roma® Oil, Olive
• 1 tbsp Magellan® Black Pepper, ground
• 2 tsp Magellan® sea salt
• 12 oz Hunter's Sauce, (see recipe below)

Directions

1. Rub both sides of ribeye with olive oil and flavor with ground pepper on both sides.
2. Allow ribeye to rest for 2-3 minutes at room temperature before cooking.
3. Cook ribeye until desired degree of internal doneness under broiler or on grill.
4. Remove from cooking and let rest for 1-2 minutes. Season with salt then serve with 3 oz of Hunter’s sauce on top or on the side.

Hunter's Sauce

Enjoy this simple yet delicious Po' Boy using Braveheart's Black Angus Beef Steaks. This recipe is sure to keep you and your guests mouth watering.

Ingredients

• 1 Braveheart® Black Angus Beef Steak(s), Ribeye Cap, about 2 lbs
• 1 lemon(s), zested and juiced
• 1 cup mayonnaise
• 9 tbsp McCormick Culinary® Cajun Seasoning
• 1 tbsp oil, olive
• 4 roll(s), French, split

Directions

1. Preheat oven to 350°F.
2. Rub 1/2 cup Cajun Seasoning and oil evenly onto all surfaces of beef Ribeye Cap Steak. Place steak, fat­ side up on roasting rack in shallow roasting pan.
3. Insert ovenproof meat thermometer so tip is centered in thickest part of steak, not resting in fat. Do not add water or cover. Roast in 350°F oven.
4. Remove steak when meat thermometer registers 135°F for medium rare. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
5. Carve steak against the grain into thin slices; keep warm.
6. Combine remaining 1 tablespoon Cajun Seasoning, mayonnaise, lemon zest and juice in medium bowl; mixing thoroughly. Cover and refrigerate at least 10 minutes.
7. Spread cut sides of each baguette with Cajun mayonnaise. Top bottom of baguette with lettuce. Evenly layer steak slices, tomato and pickle, as desired. Close sandwiches