Kroger’s had some ribeye steaks on sale last week. I glanced at one of the three-packs and noticed a lot of marbling in the steaks. Always, always buy steaks that are well-marbled. That was my Daddy’s advice and he was right as usual. I didn’t pay much attention to the price per pound, but I think the package was about $24, so $8 a steak wasn’t bad. I decided to freeze one steak and have two that night. Upon further inspection, I was delighted to find out that I had bought bone-in ribeyes, my absolute favorite cut of beef. It’s one you rarely see, except for some of those huge Cowboy Ribeyes – three pounders. Sam’s often sells those. But these were about 14- to 16-ounce steaks. There would be some waste involved with the bone and all, but boy what flavor.
A bone-in rib-eye gives you two shots at tenderness and flavor. First, it’s a ribeye with that tenderloin and fat between the two meat sections. Second, a bone always delivers extra tenderness and flavor and keeps the meat more-moist during cooking.
There is not much you need to do to a bone-in ribeye. Take it out an hour before cooking. Load it with kosher salt and coarse black pepper. Sprinkle a whisper of steak seasoning if you’d like, and slap them on the grill.
If you are fortunate to run across any bone-in ribeyes, by all means buy them, and always buy those with the most marbling.