Product Details
No antibiotics, growth hormones or steroids added.
The Nebraska Star Beef® 14oz Ribeye is the granddaddy of 'em all. This cut comes from the same cut that prime rib does but it's designed for the grill. That said, they can be done justice in the oven as well, 12 to 13 minutes at 400 degrees will yield a perfect medium rare steak every time. This is the most well marbled of all the cuts and that results in a very rich, tender steak experience. Next time you've got a hunger that needs a serious fix, thaw out a fresh frozen Nebraska Star Beef® 14 oz Natural Angus Ribeye and take care of business. NEVER THAW IN A MICROWAVE - it can damage the product. ALWAYS thaw in the refrigerator or a pan of cold water. DO NOT remove cryovac packaging prior to thawing completely. Item: 1059
Additional information
| Weight | 14 oz |
|---|
Nutritional Information
Preparation
The 14oz Ribeye is a snap to cook perfectly. The first question many people ask is, “how long should I cook it on each side?”….there is not a consistent answer to that question as there are MANY variables that effect cook time, from the steaks starting temp to the grill surface temp to the ambient temp in which the steak is being cooked. Beyond that, there is a simpler way that is more accurate. The internal temperature of the steak. The way the cooking heat is applied isn’t all that critical, cooking heat can be any variety of methods from a wood fire to a broiler to sous vide; there are MANY great methods to cook a steak. We personally prefer to cook our steaks “rare” and we typically remove larger steaks like the 14oz Ribeye from the heat source when the internal temperature reaches approximately 118F. The internal temperature will continue to coast up, especially with a larger steak like this, to somewhere in the 125-130F range. This is why adequate “rest time” after cooking is so critical when it comes to cooking the perfect steak. The 14 oz Ribeye is easy to cook due to it’s relatively large mass which doesn’t heat as rapidly as a smaller steak, thus increasing the amount of time to reach finishing temperature.
Order of operations:
Thaw slowly – submerge in a pan of cool water if you’re in a hurry, NEVER a microwave.
Season – Your preferred seasoning, to taste. Some folks apply oil to the steak prior to seasoning, we do not believe that is the best approach, nor do we recommend it.
Cook – Keep track of the internal temp, that’ll tell you when it’s done. Get a good digital thermometer.
Rest – 5 to 10 minutes is best. Don’t cover the steak when it rests, it will stay warm, covering will cause the “coast up” temp to be higher than desired in most cases.
Serve – Let your guests carve their own steak, unless they’re little kids or you’re a control freak…cutting a steak is part of a pleasurable eating experience.
Butcher’s Breakdown
The 14oz Ribeye is a classic in anyone’s book; it is one of the most popular steaks in the world. It comes from the “rib” section of the beef and is typically the most well marbled of all steak cuts. We offer both “boneless and bone in” Ribeyes here at Nebraska Star Beef. The “marbling” is intramuscular fat and it is what gives the steak it’s flavor and juicy nature. We cut our 14oz ribeyes approximately 1” thick. All animals vary in size so the thickness of the steaks will vary a degree from steak to steak. Lots of folks ask us why thickness varies, and the reason is that we cut our steaks to a specific weight, given the fact that all cattle are slightly different sizes, that means that the variation shows up in the thickness of the steak. If we cut all the steaks to the same thickness, then the weight of the steaks would vary…which would greatly complicate selling them online.
All of our beef is “wet aged” which is a fairly common thing among beef producers. That said, we wet age our beef a minimum of 35 days, which is longer than much of our competition. This makes a difference in flavor and tenderness. The process of wet aging allows enzymes that are naturally present in beef to begin to break down and tenderize the beef. It has more effect on tenderness than it does flavor. Dry Aging, by comparison, is a much different process that relies on the same naturally occurring enzymes to tenderize the beef and dry aging also allows moisture to migrate out of the beef which tends to concentrate the flavor. Dry Aging is a process that is much more like aging artisanal cheese and tends to take on a stronger flavor that not all consumers enjoy. We’ve found “wet aging” for an extended period to be the best case scenario for us.