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Boneless Ribeye Steak

Image of Boneless Ribeye Steak
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The Boneless Ribeye Steak comes from the rib loin section of the cow. It is a very tender and juicy steak that has a buttery, beefy flavor. This steak is 100% Grass-Fed, pasture-raised, and Packed with Vitamin A, B & E. It is best cooked over high heat, either on the grill or in a pan. 

Cooking Instructions
Cooking methods
Grill, Broil, Pan-Sear
Wine pairings
Cabernet Sauvignon, Syrah, Pinot Noir
Ribeye is a rich and beefy cut that is best cooked over high heat. The easiest way to cook ribeye is on the grill, but you can also cook it in a pan or in the oven. The most important thing to remember when cooking ribeye is to use high heat so that the outside of the steak cooks quickly while the inside remains juicy and tender. Season with salt and pepper. Then use a stainless steel, carbon steel or cast iron pan with a light oil on high heat to quickly sear each side for approximately 1 to 2 minutes. Then transfer the entire pan into a pre-heated 350 F oven for 7 to 10 minutes for a perfect medium rare. After coming out of the oven, do not poke, cut or slice the steak until it has rested for at least 5 minutes so the juices have time to redistribute.
Flavor Profile
Ribeye is a steakhouse classic for good reason: it's incredibly tender and juicy, with a robust beefy flavor that really shines through. It's perfect for a hearty steak dinner, with a mouthfeel that's both silky and substantial. Ribeye is why steak knives we're invented. For an equally great cut with a more even texture, try a New York.
Chef's Serving Suggestions
When it comes to pairing sauces and sides with Ribeye, the sky's the limit! With its rich and beefy flavor, this cut pairs well with almost any side or sauce. Some of our favorites include roasted garlic mashed potatoes, creamy mac and cheese, and rich gravy. For herbs, we love using fresh rosemary, thyme, or parsley. These herbs add a delicious and fragrant flavor to the meat that is perfect for enhancing its natural flavors.
Jack's Creek
Award wining free-range Australian Wagyu renowned for its high marbling and refined texture

Award Winning Australian Wagyu

Jack’s Creek Wagyu Cross beef is a gold-medal winner across all available categories (fillet, sirloin, and ribeye steak) at the 2022 World Steak Challenge.

The combination of Wagyu, renowned for its high marbling, and Black Angus, for its strong beefy flavor and consistency, has resulted in Jack’s Creek developing a program to produce the finest quality Wagyu Cross beef, available for home cooks as well as high-end restaurants. We are proud to provide each customer with our beef guarantee: tender and juicy beef, full of flavor with every bite.

Animal Welfare Certified

We place the greatest importance on the welfare of the cattle under our care and that of our supplier partners. Australian beef producers are renowned for their stewardship and the quality of the cattle and beef they produce, and Jack’s Creek works with the best of these producers. Our supply chain is underpinned by Australia’s National Livestock Identification System and Livestock Production Assurance program, with feedlot partners recognized under the National Feedlot Accreditation Scheme. Out processing partners are certified under the Australian Livestock Processing Industry Animal Welfare Certification System. These programs ensure independent oversight of welfare outcomes, and lifetime traceability.

Free-Range, Sustainably Sourced

Producing consistently outstanding marbled beef is the result of low stress cattle handling in a clean and natural environment, together with extensive experience throughout the entire supply chain. All Jack’s Creek Wagyu Cross beef products have no added hormones and antibiotics are limited to therapeutic use. Our free-range breeding program is supported by a transition period in smaller paddocks as the cattle acclimatize to grain rations before moving to our feedlot partners. Our own grain-growing operations provide a key input for the backgrounding stage.

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