If you’re looking for a special steak with mega flavor, this is the cut for you. And don’t be intimidated by the bone—it actually is an insurance policy to keeping that steak juicy.
- Serves 2 to 4
- Active time 15 minutes
- Total time 25 minutes
Ingredients
- 2 MOINK boneless ribeyes
- 1 Tbsp. avocado or vegetable oil
- ½ tsp. salt
- ½ tsp. freshly ground pepper
Instructions:
In the oven:
- Arrange the oven rack 5 inches from the broiler. Line a baking sheet with aluminum foil or coat a broiler pan with nonstick cooking spray. Place in the oven and preheat the broiler. (Allowing the pan to heat up along with oven ensures nice browning on the meat.)
- Rub the steaks with oil and sprinkle with salt and pepper. Carefully remove the preheated pan from the oven and add the steaks.
- Broil for 12 to 14 minutes or to desired doneness, turning the steak over after 6 minutes.
- Let the steaks rest 10 minutes before slicing.
On the grill:
- Preheat the grill to medium-high heat until hot.
- Rub the steaks with oil and sprinkle with salt and pepper.
- Grill, 1 to 2 minutes on each side.
- Reduce the heat to medium and grill covered with the grill lid, 10 to 12 minutes longer, or to desired doneness, turning after 5 minutes.
- Let the steaks rest 10 minutes before slicing.
On the stovetop:
- Heat the oil in a large skillet (we prefer cast-iron) over medium-high heat.
- Sprinkle the steaks with salt and pepper.
- Add the steak to the pan and cook 13 to 15 minutes or to desired doneness, turning after 6 minutes.
- Let the steaks rest 10 minutes before slicing.
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