D'Artagnan
Domestic
Pasture Raised Beef
Bone-In Ribeye

D'Artagnan's bone-in ribeye are custom cut into  20-22 ounce steaks.  Unless you have an incredible appetite this is a meal for 2.  When I am cooking for Eleni I let the steak come up to room temp on the counter for 30-40 minutes.  For seasoning all  you need is a little coarse sea salt and pepper.  A hot grill, grill pan or skillet will turn these steaks into an incredible meal.   Indoors I  will sear the steak for about 1.5 minutes a side then slide the skillet or grill pan right into a 375° oven for another 4-5 minutes depending on thickness and how rare I would like them done.  (Don't forget to use mitts when pull the pan out!).  7 total minutes produces a steak with a nicely caramelized crust and a red center.  8 minutes and it will be medium rare.  Plate them as soon as  the steak comes out of the oven and let them rest for 5 minutes, then take the meat off the bone and slice.  

Be careful not to overcook rare or medium rare is the best way to enjoy the full flavor of this exceptional beef.   A spectacular finish is to drizzle a little of our Estate Bottled EVOO from Italy on the steak before serving or for the ultimate in decadence a bit of  D'Artagnan's Truffle Butter.