At Fruge’s, we have always provided a unique variety of seafood protein options and now we have expanded into the beef proteins delivering exceptional taste and tenderness.
Ribeyes are known to steak lovers as the most flavorful cut of the steak. This cut of steak comes from the ribs of the animal, right between the loin and shoulder. The cuts include incredible fat marbling, which helps pack in rich flavors and juicy texture.
Our prime, choice and upper one third ribeyes are sourced through National Beef. We also source a local Texas raised Wagyu. All delivering exceptional taste and tenderness.
flavor & texture
The flavor of the ribeye filet speaks for itself. The ribeye steak is highly marbled. Fat is where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cuts available.
The ribeye is one of those steaks that you don’t have to do anything to as you cook it, except season it with a bit of salt and pepper, if desired. Ribeyes have such high fat content that they can be somewhat dangerous for grilling. And, if the chef doesn’t have a lot of experience grilling them, they can become dried out quickly from the high heat of the grill. The rib eye does best pan-searing in a cast iron skillet with a small amount of butter. This cooking method lets it cook a little slower than the grill to allow the fat to tenderize the meat naturally through the process.
One 8 oz. portion
- calories 60 0
- total fat 48g
- saturated fat 18g
- cholesterol 130mg
- sodium 1210mg
- carbohydrates 2g
- protein 37g
Simple. Fresh. Delivered.