Today we are teaching you how to cook our juicy ribeyes. Unlike “normal” steaks, at Branded Meat Market we get ours 1.25 - 1.50 inches thick because size matters. As Pepper Louis so eloquently puts it, “Just knock its horns off, wipe its nasty old ass and chunk it right down on the plate.” But of course that's not how most people prefer. For a steak that won’t disappoint a single soul on God's green earth, here's what you do.
What you'll need:
Garlic Butter and Hudson’s table seasoning. Yup… That’s it. No freakin’ BBQ sauce!
Take the steak out about an hour before you cook to get it to room temp. Once it's at room temp, pat it dry. To get the seasoning to really stick to the meat to where it doesn’t all come off, rub it down with some olive oil. Personally, my favorite seasoning for steak is called Butchers Blend by Hudsons Table. Not only are they delicious, but they’re from the beautiful Texas Hill Country. Anyways back to the steak… rub that baby down with your favorite seasoning! Not too much, you still wanna be able to taste the steak. From there on, just cook it to your liking. If it’s anything more than medium rare we can’t be friends, but you do you.
Best of luck!
Morga, Tate, Garrett & Maddy