Rib-eye on the bone

The rib-eye is cut from the roast – known as a prime rib or standing rib roast – that sits at the top of the rib primal, the part of the cow between the chuck and the loin. The rib-eye is basically the meat between each of the ribs, which makes it a boneless cut; it is best grilled or broiled.

Cooking Instructions:

• Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
• Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.