Step 1: Prep Instructions

Preheat gas or charcoal grill to 450 degrees. Remove Ribeye from all packaging, pat dry with a paper towel, and place the steak in the microwave on a microwave safe plate. Heat in microwave on high power for 20 seconds per side.

Step 2: Sear Instructions

Place the warmed Ribeye onto pre-heated grill on direct heat, and cook until the outside is seared to your liking. We found the best results are at about 2 minutes per side or until grill marks form. Once finished, remove from the grill and transfer to a cutting board.

Pro Tip: Direct contact with the flame is preferred to get the best charring and flavor. Ensure you watch the Ribeye to avoid burning the outside, flipping it as needed.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Remove Ribeye from all packaging, pat dry with a paper towel, and place the steak in the microwave on a microwave safe plate. Heat in microwave on high power for 20 seconds per side. While the Ribeye is being warmed in the microwave, add 2 tablespoons of olive oil to a large skillet and heat on medium-high heat setting on the stovetop.

Step 2: Sear Instructions

Place the warmed Ribeye into the heated skillet, and sear for about 2 minutes or until a golden brown crust forms. Using tongs, carefully turn the Ribeye in the pan to sear the other side, again for about 2 minutes or until a golden brown crust forms. Once finished, remove from heat and transfer to a cutting board.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Remove Ribeye from all packaging, pat dry with a paper towel, and place the steak in the microwave on a microwave safe plate. Heat in microwave on high power for 20 seconds per side.

Step 2: Sear Instructions

Place the warmed Ribeye onto a heat-proof surface, such as a cookie sheet. In a well-ventilated area (we prepare ours outside for safety), ignite the blowtorch based on manufacturer’s instructions and begin to sear the Ribeye with the flame, moving slowly across the steak as you sear the outside, being careful not to stay in one spot too long as this can lead to burning. Continue to sear until the first side of the steak is seared (about 2 minutes), then flip onto the other side and repeat the process. Once the Ribeye is seared to your liking, turn off the blowtorch using the manufacturer’s instructions and transfer the Ribeye to a cutting board.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Preheat gas or charcoal grill to 450 degrees. Remove Ribeye from outer packaging but leave in the vacuum sealed bag. Place the steak in a bowl of hot water. After 10 minutes, drain the water and refill once more with hot water, and let sit for another 10 minutes until the steak is warm and the juices are visibly liquid. Remove the Ribeye from vacuum-sealed bag and pat dry.

Step 2: Sear Instructions

Place the warmed Ribeye onto pre-heated grill on direct heat, and cook until the outside is seared to your liking. We found the best results are at about 2 minutes per side or until grill marks form. Once finished, remove from the grill and transfer to a cutting board.

Pro Tip: Direct contact with the flame is preferred to get the best charring and flavor. Ensure you watch the Ribeye to avoid burning the outside, flipping it as needed.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Remove Ribeye from outer packaging but leave in the vacuum sealed bag. Place the steak in a bowl of hot water. After 10 minutes, drain the water and refill once more with hot water, and let sit for another 10 minutes until the steak is warm and the juices are visibly liquid. Right before you remove the Ribeye from the water bath, add 2 tablespoons of olive oil to a large skillet and heat on medium-high heat setting on the stovetop. While the pan is heating up, remove the Ribeye from vacuum-sealed bag and pat dry.

Step 2: Sear Instructions

Place the warmed Ribeye into the heated skillet, and sear for about 2 minutes or until a golden brown crust forms. Using tongs, carefully turn the Ribeye in the pan to sear the other side, again for about 2 minutes or until a golden brown crust forms. Once finished, remove from heat and transfer to a cutting board.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Remove Ribeye from outer packaging but leave in the vacuum sealed bag. Place the steak in a bowl of hot water. After 10 minutes, drain the water and refill once more with hot water, and let sit for another 10 minutes until the steak is warm and the juices are visibly liquid. Remove the Ribeye from vacuum-sealed bag and pat dry.

Step 2: Sear Instructions

Place the warmed Ribeye onto a heat-proof surface, such as a cookie sheet. In a well-ventilated area (we prepare ours outside for safety), ignite the blowtorch based on manufacturer’s instructions and begin to sear the Ribeye with the flame, moving slowly across the steak as you sear the outside, being careful not to stay in one spot too long as this can lead to burning. Continue to sear until the first side of the steak is seared (about 2 minutes), then flip onto the other side and repeat the process. Once the Ribeye is seared to your liking, turn off the blowtorch using the manufacturer’s instructions and transfer the Ribeye to a cutting board.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Preheat gas or charcoal grill to 450 degrees, and heat oven to 400 degrees. Remove Ribeye from all packaging, pat dry with a paper towel, and place the steak in the oven on an oven-safe surface such as a cookie sheet. Heat in the oven for 2 minutes per side. Remove from the oven once finished.

Step 2: Sear Instructions

Place the warmed Ribeye onto pre-heated grill on direct heat, and cook until the outside is seared to your liking. We found the best results are at about 2 minutes per side or until grill marks form. Once finished, remove from the grill and transfer to a cutting board.

Pro Tip: Direct contact with the flame is preferred to get the best charring and flavor. Ensure you watch the Ribeye to avoid burning the outside, flipping it as needed.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Preheat your oven to 400 degrees. Remove Ribeye from all packaging, pat dry with a paper towel, and place the steak in the oven on an oven-safe surface such as a cookie sheet. Heat in the oven for 2 minutes per side. When the Ribeye has 2 minutes left in the oven, add 2 tablespoons of olive oil to a large skillet and heat on medium-high heat setting on the stovetop. Remove the Ribeye from the oven once finished.

Step 2: Sear Instructions

Place the warmed Ribeye into the heated skillet, and sear for about 2 minutes or until a golden brown crust forms. Using tongs, carefully turn the Ribeye in the pan to sear the other side, again for about 2 minutes or until a golden brown crust forms. Once finished, remove from heat and transfer to a cutting board.

Step 3: Slicing Instructions

Step 1: Prep Instructions

Preheat your oven to 400 degrees. Remove Ribeye from all packaging, pat dry with a paper towel, and place the steak in the oven on an oven-safe surface such as a cookie sheet. Heat in the oven for 2 minutes per side, and remove from the oven once finished.

Step 2: Sear Instructions

Place the warmed Ribeye onto a heat-proof surface, such as a cookie sheet. In a well-ventilated area (we prepare ours outside for safety), ignite the blowtorch based on manufacturer’s instructions and begin to sear the Ribeye with the flame, moving slowly across the steak as you sear the outside, being careful not to stay in one spot too long as this can lead to burning. Continue to sear until the first side of the steak is seared (about 2 minutes), then flip onto the other side and repeat the process. Once the Ribeye is seared to your liking, turn off the blowtorch using the manufacturer’s instructions and transfer the Ribeye to a cutting board.

Step 3: Slicing Instructions