USDA CAB Ribeye Steak: A Cut Above the Rest
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When it comes to premium beef, few names carry the weight and reputation of USDA Certified Angus Beef (CAB). Among its prized offerings, the Ribeye Steak stands out as a star — known for its rich marbling, tender bite, and unbeatable flavor.
What Makes USDA CAB Different?
Not all Angus beef qualifies for the Certified Angus Beef label. In fact, only the top 3% of beef earns this distinction. To meet USDA CAB standards, the meat must pass 10 exacting quality specifications, including superior marbling, consistent sizing, and exceptional tenderness. This means every ribeye that carries the CAB label is guaranteed to deliver an elevated eating experience.
Why Ribeye is the Steak Lover’s Favorite
The ribeye cut comes from the rib section of the cow, prized for its perfect balance of flavor and juiciness. Thanks to its natural marbling, ribeye steak stays moist and tender even at high heat, making it one of the most forgiving cuts for grilling and pan-searing. Each bite bursts with buttery richness, enhanced by the fat that melts into the meat as it cooks.
How to Cook USDA CAB Ribeye
Grilled Perfection: Season simply with salt and pepper, then sear over high heat for that smoky char and juicy interior.
Cast-Iron Classic: Baste with butter, garlic, and rosemary for a steakhouse-style finish.
Reverse Sear: Slow-cook in the oven before finishing with a hot sear for even doneness and a crisp crust.
Serving Ideas
Pair with creamy mashed potatoes or roasted vegetables for a hearty steakhouse dinner.
Slice thinly and serve over arugula with parmesan shavings for a lighter, elegant option.
Enjoy with a bold red wine like Cabernet Sauvignon or Syrah to complement the steak’s richness.
The USDA CAB Ribeye Steak isn’t just another cut of beef — it’s a guarantee of quality, consistency, and flavor that elevates any meal. Whether you’re hosting a special occasion, firing up the grill on a weekend, or simply treating yourself, this steak promises a dining experience worthy of its reputation.