They are at home in our Montague Broiler and the high fat content means that if you want it medium it will not diminish the juiciness. Ribeye are not as meltingly soft as filets, but they have just enough of a chew and so much flavor that (as many beef lovers believe) they provide the best beef eating experience. This section of the animal collects more intramuscular fat, creating the marvelous marbling unique to the ribeye. The ribeye is carved from a section called the beef rib. It delivers mouthwatering juiciness and flavor in every bite.
The ribeye is known for its rich, buttery flavor and tender texture. For a special taste treat try our signature Tri-Pepper Crusted flat iron steak. The inherent marbling will cook into the steak creating a juicy, flavorful dish, especially when cooked to medium rare perfection. So if you want the best of two worlds the flat iron is the way to go. The location on the animal gives the flat iron steak fantastic marbling for wonderful flavor, like New York Strip, but careful carving results in a tender texture, like a filet mignon. In a joint project between the University of Nebraska and the University of Florida, researchers devised a way to trim the connective tissue from the meat resulting in a tender delicious new steak cut, the flat iron. For many years, this area of the animal was considered an unusable cut of meat due to connective tissue and sinew that ran through it.
The flat iron is cut from the top muscle blade. This innovative cut is “new” in the last few decades but is loved for its amazing marbling and texture. Have you heard of a flat iron steak? It’s the second most tender steak (next to the filet mignon) with a big, bold, beefy flavor like the New York Strip.
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