Cut of the Week - Ribeye Steak
Saturdays on the ranch aren’t all that different from the rest of the week this time of year — windows open, birds singing, and coffee brewing in the kitchen. But this Saturday happens to be Flag Day — and I’ve got something delicious to match the mood. Because what’s more American than a Ribeye on the grill? Or better yet — a cheesesteak sandwich made with one.
Happy Flag Day from our family to yours.
BONELESS RIBEYE STEAK
Where It Comes From
Ribeye comes from the rib section, nestled between the chuck and the loin. It’s known for rich marbling and tenderness, which is why it’s one of the most sought-after steaks, and why it’s included in every bulk beef share we offer.
Why It’s Worth Trying
This week’s recipe turns one ribeye into a meal that feeds four — Ribeye Cheesesteak Sandwiches with sautéed onions, peppers, melted cheese, and all the goodness of a backyard BBQ rolled into a hoagie bun.
It’s easy to make, easy to love — and a great way to stretch a premium cut.
This Week’s Recipe
Ribeye Cheesesteak Sandwiches
Tender, thin-sliced ribeye with melty cheese and sautéed onions on a toasted roll. Grab the hoagie rolls, fire up the skillet, and get ready to impress whoever’s sitting at your table.
On this Flag Day, we’re reminded how grateful we are to raise beef for American families like yours, right here in Montana.
Thanks for joining me for another Saturday at the ranch.
Let me know if you give the steak recipe a try — or if you’ve got a favorite way to enjoy your T Bar J Ribeye, I’d love to hear it.
And since tomorrow is Father’s Day… maybe just grill him up his own ribeye, medium-rare, with potato salad, baked beans, and a slice of blueberry pie with ice cream. He might have his favorite sides, but beef is where it starts.
P.S.: If you’re ready to fill your freezer, we’ve still got a few summer shares available. Freezer included with 1/4 shares and up -- we'll ship it to your door, then pack it with cuts like this one.
