The chuck ribeye is similar to rib steak, with excellent marbling, and great texture and flavour. While it may not be considered to be quite as good a cut as the rib steak, it offers outstanding value for its price. It is sometimes known as a Delmonico steak, named after a NYC steakhouse, although there is a lot of debate about exactly which cut should carry the name.
Chuck ribeye steak should be well seasoned, and grilled quickly on high heat, the same way as rib steak — 4 to 5 minutes per side for medium rare. Just be careful not to overcook it. You’ll want to keep it below medium done, or it will get tougher than you’d like. You can also reverse sear it, bringing it to an internal temperature of 130°F before drying and searing it at the highest possible heat. When served medium-rare, it makes a succulent and delicious steak option.
One chuck ribeye steak per package, cut 1-1/4” thick. Approximately 12oz (340g) each.