Ribeye Steak

Gaiss’ Market, located on Bates and Bayshore Road, is a proud sponsor of Wildwood365. Join us each Tuesday on Wildwood365.com and @wildwood365 on social media as we share our summer BBQ tips and tricks.


Do you know where the ribeye cut gets its name? It’s because this cut is found in the centermost part of the cow, the “eye”, and is the best portion of the rib steak with the bone removed. Every ribeye has an eye in the center of the cut and is the source of a lot of the delicious marbling. When cooked, the fat of the ribeye will soften and melt and add even more flavor to your steak!


TIP: Before cooking, score the fat on the sides of the ribeye to prevent the steak from curling up!


Cooking is easy. Remove the steaks from the fridge about a half hour prior to cooking to let them come to room temp. Pat dry, season with salt and pepper or try one of Gaiss’ house made seasonings. Set your grill to 450-500°F and place the ribeye directly on the grill grates and close the lid. Make sure to keep a close eye on your ribeyes because the fat can catch fire quickly and they cook fast! Don’t worry, this makes the perfect sear. You only need about 4-5 minutes per side for medium rare.


Once your steak is cooked, let it rest for 3-5 minutes before slicing to keep the juices intact. Pair with one of our delicious house made sides and salads or fresh ears of corn and potatoes from our produce section.


Gaiss’ Market is located at 1215 Bayshore Road, Villas New Jersey, open everyday from 8 AM-6 PM. Make sure to stop by for all of your BBQ needs and check our gaissmarket.com for more info and sales.




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