Category - Natural, Kobe and Wagyu Beef
Ribeye Boneless Steak
SKU: 180
Eight (13 oz.) Boneless Steaks - 30 Day Aged Natural Angus Beef

These generously marbled steaks are always delectably tender and juicy. Wonderful on the grill or easily cooked indoors.  A sure bet to amaze the guests at your next event!



4 Personal Gourmet 13 oz Ribeye steaks
4 tablespoons cumin seeds
4 tablespoons coriander seeds
4 tablespoons fennel seeds
4 tablespoons mustard seeds
8 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
4 tablespoons paprika
6 bay leaves
Salt and pepper

1 (6-ounce) can chipotle adobo
4 garlic cloves
1 lemon, juiced
Extra-virgin olive oil
4 poblanos, sliced into rings
2 red onions, sliced into rings
1 cup flour
1/2 cup buttermilk


Toast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.

In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.

Preheat oven to 350°.

Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.

Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.

Arrange the steaks on a serving platter and top off with the onion and poblano rings.

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2 Personal Gourmet Ribeye steaks, very very thinly sliced
2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/3 pound thinly sliced white mozzerella or Provolone cheese 
Mayonaise, optional


Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes.

Mix in the sauteed onion and pepper mix.

Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice.

Note: Try chopping up green olives very fine and add it to your mayonaise for a very delicious spread!

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