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The Perfect Ribeye from 6666 Ranch

The Perfect Ribeye from 6666 Ranch

For this one we're cooking some beautiful aged ribeye steaks from 6666 Ranch, featured in the TV series Yellowstone!

When cooking such a premium cut of meat, you've got to do it justice - that's why we're keeping it simple, while still unleashing its full potential. Let's get to cooking!

You Will Need

  • Ribeye steaks from 6666 Ranch
  • Double Pepper Coarse Cow Cover
  • Kerrygold butter

The Prep

As mentioned above, handling any meat of this caliber is a little different than your run-of-the-mill steak. For one, there's already a ton of flavor in these aged steaks, which you don't want to overpower.

To this end, we kept the seasonings simple: a generous rubbing all sides with the magical touch of Double Pepper Coarse Cow Cover is more than sufficient. This flavorful seasoning will not only enhance the natural richness of the meat but will also contribute to the perfect crust that it deserves.

After the application of the seasoning, allow your steaks to rest for 10 to 15 minutes at room temperature. This step is crucial as it gives the flavors a chance to meld into the meat, as it reaches an optimal temperature for cooking.

The Cook

It's time to fire up the cooker. We recommend going with a medium-high heat, ensuring it's screaming hot. The goal here is to create that mouthwatering sear that locks in the juices and flavors.

Once your cooking surface is ready, place the steaks, and let them sizzle for approximately 2-3 minutes per side. The steak should already have a beautiful crust that promises a burst of flavors in every bite. Cook to your preferred doneness, using a meat thermometer to monitor the internal temperature: Rare: 120-125°F, Medium Rare: 130-135°F, Medium: 140-145°F

 

The Payoff

To finish off the steak, baste with Kerrygold butter. This aromatic goodness will infuse the meat with richness and depth. For those aiming for a perfect medium-rare, use a meat thermometer to guide you, and pull the steak off the heat at an internal temperature of about 130°F (54°C). Keep in mind that the steak will continue to cook a bit even after it's taken off the heat.

Once done, let the ribeye steak rest for a few minutes, allowing the juices to redistribute for a final touch of perfection.

The moment you've been waiting for has arrived – let's eat! Serve as-is or alongside your favorite sides, whole or sliced on a steak sandwich. Savor the melt-in-your-mouth tenderness in each bite, and enjoy knowing you are responsible for this culinary masterpiece.

Catch you on the next recipe!

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