Ribeye Steaks 16 oz.
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaThese hand-cut 16-ounce ribeye steaks are beloved for their buttery, robust flavor. Carefully selected from the top 3% of all beef, these steaks boast exceptional marbling, are aged for over 40 days, and are meticulously trimmed to meet the highest standards.
They say that everything’s bigger in Texas, and Taste of Texas is no exception. Family owned-and-operated since its founding by Nina & Edd Hendee in 1977, the legendary Houston steakhouse is one of the largest independent restaurants in the country – and it serves up more Certified Angus Beef than any other single restaurant worldwide. All of the Heritage Angus cattle are carefully selected from local family ranches, and each steak is aged for 40 days in a state-of-the-art facility before being carefully trimmed of all extraneous fat. Perfect for the grill, these steaks really are a true taste of Texas – and they’re shipping straight from the Lone Star State to your door!
This package includes
- Ribeyes, your choice of 4 or 8 (each 16 oz.)
- Signature Steak Seasoning (2 oz.)
- Gourmet Grilling Guide
- Each ribeye measures approx. 6.5"x 4"x 1.5" and serves 1 person
- Steaks are aged, flash frozen, cryovaced, and wrapped in butcher paper
- Steaks ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the refrigerator or freezer.
- Steaks last up to 4 days in the refrigerator or up to 6 months in the freezer in their original cryovac packaging.
To Serve
- If frozen, thaw steaks in the refrigerator for 24-48 hours before grilling in the original packaging. Slow thawing of steaks results in tender, juicy, mouthwatering perfection, so please do not rush thawing in the microwave or sink. Please note, the cryovac seal may separate during the defrosting time, which is normal.
- Gather your tools: tongs, vegetable oil, a clean rag, grill brush, grilling thermometer, steak seasoning, grilling apron, and maybe a cold beer!
- Salt your steaks, half an hour before grilling, remove your steaks from the packaging, and season with a salt-based rub, such as the Taste of Texas Signature Steak Seasoning, which tenderizes the meat and helps keep the natural juices in the meat when cooking.
- Take care of your grill. Burn off any residue by turning the grill on high. Reduce the flame and clean your grill vigorously with a stiff grill brush. Before grilling, apply a generous coat of vegetable oil with a clean rag with tongs or heavy-duty grill spray.
- Adjust your grill flame to medium/medium-high. Pat your steaks dry with a clean paper towel and place the steaks on the grill using your tongs.
- Make cross hatches. Proper grill marks are an important part of the grilling process. Rotate the steaks two times and flip once, grilling for about 2 minutes on each rotation. This produces perpendicular grill marks on both sides of the steak.
- Check for doneness. The expert grill cooks at the “Taste” check for doneness by the “feel” of the steak, but the only fool-proof method is to take the temperature of each steak. Below is a chart of temperatures and corresponding doneness.
- 125°F – 130°F Rare to Medium Rare
- 130°F – 140°F Medium Rare to Medium
- 140°F – 150°F Medium Well
- 150°F+ Well Done
- Once finished grilling, put the steaks on a clean plate with the tongs and allow them to rest for 5 minutes.
- Serve and enjoy!
