The Prized Ribeye Steak

The ribeye steak is prized by backyard barbecue enthusiasts and executive chefs alike for its tender juiciness and richness of flavor. From the rib section of the front quarter, this cut of meat can be prepared bone-in or boneless. Some intramuscular fat as well as fat deposits known as marbling give this steak its moisture, enabling it to withstand intense dry heat. The Cowboy Cut Ribeye is when the bone is left on and the rib-end of the bone is cleaned free of meat, requiring additional cooking time. At Foothills Meats, our ribeyes are boneless and presented as roasts in the retail case. We’ll be happy to cut them to your desired thickness.


Ingredients for an Amazing Ribeye Steak

  • 4 (6 oz) Ribeye steaks

  • 2 TBSP olive oil

  • salt and fresh ground black pepper to taste

  • 8 cloves garlic, minced

  • 4 sprigs fresh rosemary


Preheat grill for high heat.

Rub each steak lightly with olive oil. Season with salt and pepper, and rub fresh garlic into both sides of Ribeye steaks. Let stand for 15 minutes.

Place steaks on preheated grill, turning after 30 seconds. This ensures searing on both sides. Place fresh rosemary sprig on top of each Ribeye steak. Cook for 5-7 minutes each side, or to desired doneness, remembering to remove the rosemary sprig before turning and replace.