Boneless Ribeye Steak
Our Grass-Fed & Finished Boneless Ribeye Steak is the ultimate cut for steak lovers seeking premium flavor and tenderness. Raised on lush pastures, our cattle are 100% grass-fed and finished, producing rich marbling and a deep, robust flavor that’s both satisfying and nutrient-dense. Each steak is hand-cut to ensure quality, delivering a tender, juicy bite that’s perfect for grilling, pan-searing, or broiling. No added hormones or antibiotics, just pure, all-natural beef from pasture to plate. Treat yourself to a clean, wholesome, and incredibly flavorful dining experience with our boneless ribeye.
Have you ever heard someone say, "Grassfed steaks can be the best or worst steaks in the world."? There is some accuracy to that statement. Some producers don't take their beef out long enough to get a good finish. This shortcut produces beef that is tough and tasteless.
Grass-fed & Finished beef is a leaner cut of meat. We take our cattle out two winters and finish them between 24-30 months. The best way to prepare a grass finished steak is low and slow.
Cooking a lean, grass-fed boneless ribeye requires a bit more care than conventional steaks to retain moisture and enhance its naturally rich flavors. Here’s a simple method:
Ingredients:
- 1 grass-fed boneless ribeye steak (about 1-inch thick)
- Salt and pepper, to taste
- 1-2 tablespoons of high-heat oil (like avocado or coconut oil)
- Optional: Fresh herbs like rosemary or thyme, and a clove of garlic
Instructions:
- Bring to Room Temperature
Take the steak out of the fridge 30 minutes before cooking. This allows it to cook more evenly. - Season Generously
Pat the steak dry and season both sides with salt and pepper. For added flavor, you can also add crushed garlic and herbs. - Preheat the Pan
Heat a cast-iron skillet or heavy pan over medium-high heat for about 5 minutes, or until very hot. Add the oil and let it shimmer (but not smoke). - Sear the Steak
Place the steak in the hot pan and sear for 3-4 minutes on each side for medium-rare. Avoid moving the steak too much to allow a nice crust to form. Grass-fed beef cooks quickly, so watch closely. For medium, add another minute per side. - Baste (Optional)
During the last minute of cooking, add a little more oil or butter, and spoon it over the steak to keep it moist. - Rest the Steak
Remove from heat and let the steak rest on a plate for 5 minutes. This step locks in the juices for a tender, flavorful bite. - Serve and Enjoy!
Slice against the grain to maximize tenderness.
Grass-fed beef has a unique flavor profile—savor every bite!