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- The marbling and thickness of a ribeye, make it the perfect steak for grilling
- High heat and quick cooking is the best way to cook these tender steaks
- Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.
- You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill
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We had three of the teriyaki 8 oz filets for dinner. They were outstanding. This prompted me to order another dozen...I am always so pleased with what we receive from you. ... -- Ray & Susan
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Edward Scavuzzo, President