Perfectly Cooked Ribeye, Everytime!

Ribeye Done Right

Steak & Meat Blend

Our Steak & Meat blend is powerful; a little bit goes a long way. The secret to great steak is letting it rest with the seasoning for at least 30 minutes before cooking. This will give you a juicy and tender result every time, no matter how well done or rare you like your meat.

Ingredients

6 thickly cut ribeye steaks

2 tbsp. MarnaMaria Steak & Meat blend

Directions

Lay the steaks on paper towels (cover them with paper towels as well) and let dry for at least 30 minutes. You may need to change the paper towels.
Remove and discard the paper towels. Season each side of the steak with 1/2 tsp. MarnaMaria Steak & Meat blend and let rest for at least 30 minutes. You will notice the steaks will begin to tenderize thanks to the salt!
Heat the grill or pan to as hot as it will go and then add the steaks. Remove them from the heat when the internal tempeature is to your liking. (If you are cooking your steak in a pan on the stove, add 1 tbsp. of butter just before adding the steak to the pan.)

Internal Temperature Suggestions:

Medium Rare - 140°F, Medium - 155°F, Well Done - 165°F

The number one tip we can give you when it comes to steak is buy the best meat you can find, and if you can, avoid freezing it. In our experience, freezing makes the meat tough and less flavorful. If you can choose the cut, look for thicker cuts of steak, giving you a smaller chance of overseasoning and overcooking.

Serves 6

Wine Pairings

Let’s do some simple calculations here. It doesn’t sounds nice to say but generally, steaks and meats especially a ribeye cut, have fattier components than let’s say, chicken. But this is not necessarily a bad thing. Actually, it’s quite the contrary. Fats are the absolute perfect companion to tannins, the main ingredient in big, bold red wines.

So what does this mean?

Bring on the tannins! All those wines that are normally so drying to your palate will now transform into a completely different drink. It’s time to bring out the Old World Favorites and big grapes from California. Italy will shine here too, as well as regions in France and California.

Not a red wine fan? We have one somellier who is partial to white. Their suggestion, go for clean whites that have a slight acidity and sweetness.