Tag: ribeye

Beef 101: The Tomahawk

The Tomahawk steak is a rare find but totally worth the hunt. I asked Chef Michael Ollier and our in-house meat scientist, Dr. Daniel Clark, where to find the tomahawk and what exactly it is about this cut that makes mouths water at first sight. As it turns out, the old fashioned isn’t the only …   Continue Reading

Chef Mytro’s Ribeye Steak with Polenta

Chef Matt Mytro of Flour restaurant in Moreland Hills, Ohio, is heating things up this summer with grilled recipes that sizzle, literally. Chef Matt offers his recipe for grilled ribeyes with polenta with GoRare.com readers. This is a meal made for [mouthwatering] dinner parties or grand summer gatherings, but you could easily half the quantities, below, for a more intimate affair. Just add a glass of wine or two, a spectacular sunset, and you have a perfect patio soiree. Enjoy!  Continue Reading

Ribeyes with Classic Steak Butter

Forced to choose one cut of beef, ribeye would be my steak of choice. It’s flavorful but not fussy. It’s one of the most tender cuts. A well-marbled ribeye is incredibly juicy. And let’s not forget that tasty morsel of meat at the end — the spinalis. When you’re looking at a traditional ribeye steak the spinalis, or ribeye cap, is the …   Continue Reading

Bone in or out?

To be or not to be, that is the question. And though I’m sure Hamlet wasn’t pondering beef at the time, Shakespeare’s famous line applies to today’s topic and Dr. Phil Bass, meat scientist. Dr. Phil is in our proverbial hot seat fielding questions from readers. A gentleman named Cesar has a bone to pick with …   Continue Reading

Flavor on the side

To get this … A perfectly grilled, tender and juicy, bursting-with-flavor cowboy-cut ribeye steak, you have to cut a steak from the finest Angus beef — beef that offers premium quality and loads of marbling. You’d have to choose a raw steak that looked a lot like this … A shipment of fresh Certified Angus …   Continue Reading

Good to the bone

Look but don’t eat. A few days ago I teased you with a Cayman Cookout photo of tomahawk steaks ready for grilling. It made my mouth water, too. Truth is, that cut is nearly impossible to find. But why? I asked Chef Michael and our in-house meat scientist, Dr. Phil. As it turns out, the old …   Continue Reading

Howdy, cowboy

I have a stack of magazines on my desk — everything from plate to Saveur to bon appétit. The cover phrases speak volumes and the photos make my mouth water. I know we’re not to judge a book by its cover, but no one can argue they say a lot whether we like it or not. …   Continue Reading