Last Updated on December 6, 2016
Over the last two weeks, we’ve tested two of Aldi’s Regular Buy steaks. The first, the Cattleman’s Ranch Bacon Wrapped Chuck Tender Filet, was the cheapest of the lot … and was about on par with the price. The second, the USDA Choice Top Sirloin, was a step up in taste but was not a terribly tender steak, either.
That brings us, at last, to the Ribeye.
It’s the most expensive Regular Buy steak we’ve seen to date, running about $9 a pound. This is competitive, if not lower, than grocery stores around here, although we encourage people to price-shop on beef, since some people report cheaper cuts elsewhere, especially during sales.
It’s also the most premium cut of beef we’ve seen in Aldi’s Regular Buy section. Ribeyes are one of the better steaks you can buy (short of breaking the bank on a New York Strip or Filet Mignon), with a rich flavor that comes from the steak’s fatty, marbled composition. That composition does, however, come with one drawback: it can lead to flare-ups in some lower-end grills. If your grill is prone to flare-ups, we recommend keeping a close eye on this steak.
As we’ve done twice already, we prepared this steak using the instructions handed down to us from a professional chef. We seasoned the steak with salt and pepper, brushed on olive oil, and let it sit at room temperature for an hour. We then grilled it, uncovered, on high heat for about twenty minutes, closing the grill toward the end to help us achieve a medium steak. We were helped along by an instant-read digital thermometer, which we highly recommend to anyone who grills.
The steak was, in our view, absolutely outstanding. The meat was tender, with an easy cut. And the fat, a signature of any ribeye, did wonders to give it a rich taste. A bit of butter on top and we were in heaven.
The Verdict:
If you want a premium steakhouse steak, look no further. This product of the USA delivers the goods, with a great flavor and wonderful texture. The price is more than other Aldi steaks — and this steak is more prone to grill flare-ups than many other cuts — but the payoff is well worth it. Definitely recommended.
