The Juicy Details
Do you prefer quality over quantity, or are you willing to sacrifice a bit of caliber for a more substantial portion? Thanks to Good Silver Steak Co.'s American Wagyu Bone-In Ribeye Steaks, you don't have to sacrifice either. These beef behemoths, also known as cowboy cuts, pack 20-24oz ounces of magnificent marbling and full flavor. And while it's unlikely you spent the day roping cattle, our wagyu bone-in ribeyes more than satisfy the cowboy that lies within us all.
Like boneless ribeyes, the marbling of these bone-in beauties delivers unparalleled juiciness, which in turn produces an unmistakably robust beef flavor to every glorious slice you consume. Oh, and don't worry, we won't tell anyone when you pick up the bone to get each and every last perfectly tender bit.
Wagyu bone-in ribeyes are fantastic when grilled, pan-seared, or broiled. Because bone insulates the meat closest to it, we find pan-searing this cut and finishing it in the oven is ideal. Start by preheating your oven to 500 degrees Fahrenheit and taking your steak out of the refrigerator to let it reach room temperature for at least 45 minutes. A generous amount of salt and pepper is all you need for seasoning, but if you prefer adding garlic powder and others, we won't stop you.
- Heat a cast iron skillet over medium-high heat until it is thoroughly heated.
- Add a tablespoon of oil and place your wagyu bone-in ribeye in the pan to sear. After about two minutes or when it has a deeply browned crust, flip and do the same on the other side.
- Once both sides are seared to perfection, place your steak and skillet in the oven and finish in the oven. We recommend cooking to an internal temperature of 135 degrees for optimal medium-rare.
- After the wagyu bone-in ribeye has reached your desired doneness, let it rest for 5 to 10 minutes before serving.
Indulge in some jalapeno-cheddar cornbread and smashed potatoes enjoyed next to a fire for an authentic cowboy feel. For a more upscale presentation, balsamic roasted carrots or potatoes roasted with rosemary elevate the beefiness of the meat by providing contrasting flavors.
A glass of tannin-rich cabernet is the classic pairing with ribeye, but many prefer a spicy zinfandel because the fruitiness is a wonderful counterpoint to the savoriness. Big, bold stouts and porters pair wonderfully with the marbled fat of Good Silver's American Wagyu Bone-In Ribeye. And what could be more pleasing than a glass of your favorite whiskey or dark rum? Now, all that's left to do is sip, slice, and savor.