The Perfect U.S. Ribeye Steak

Developed by Camillo Tommanek AKA @doncaruso_bbq, this U.S. ribeye steak recipe is all about letting top-quality beef shine. First, it’s seared on a hot plancha until a dark, caramelized crust forms, locking in the juices and adding a rich, smoky flavor. Then it’s slowly finished at around 100°C, allowing the heat to gently reach the center. Once the steak hits an internal temperature of 56°C, it’s perfectly medium rare: tender, juicy, and full of deep, beefy flavour. A simple recipe that proves the way to a perfect ribeye doesn’t need to be complicated.

Featuring The U.S. Meat Export Federation