Ribeye (Bone-in)
Our Grass-Fed & Finished Bone-In Ribeye Steak is a true treat for steak enthusiasts, delivering exceptional flavor and tenderness. Raised on nutrient-rich pastures, this cut is 100% grass-fed and finished, giving it deep marbling and a robust, earthy taste. The bone-in cut enhances juiciness and adds extra flavor, making it perfect for grilling, searing, or slow roasting. No hormones, no antibiotics—just pure, premium beef that’s as wholesome as it is delicious.
1 Steak / 1.25' Thick
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 grass-fed bone-in ribeye brings out its rich, natural flavors. Grass-fed beef cooks faster and can be a bit leaner than grain-fed, so it’s important to avoid overcooking. Here’s a simple and flavorful way to prepare it:
Ingredients
- Grass-fed bone-in ribeye steak (1–1.5 inches thick)
- Salt and freshly ground black pepper
- 1–2 tablespoons of olive oil or butter
- Fresh rosemary or thyme (optional)
- 1–2 garlic cloves, smashed (optional)
Instructions
- Bring to Room Temperature
Take the ribeye out of the fridge about 30 minutes before cooking to allow it to come to room temperature. This helps the steak cook evenly. - Season the Steak
Pat the steak dry with a paper towel, then generously season with salt and pepper on both sides. You can add crushed garlic or fresh herbs like rosemary or thyme if you like a more aromatic flavor. - Preheat the Pan
Heat a cast iron skillet or heavy pan over medium-high heat. Add the olive oil or butter and let it get hot, just until it starts to shimmer or sizzle. - Sear the Steak
Place the steak in the pan and sear for about 3–4 minutes on each side, flipping once. You want a nice, brown crust to develop. You can add garlic and herbs to the pan as the steak sears for added flavor. - Lower Heat & Cook to Preferred Doneness
Reduce the heat to medium and continue to cook, flipping occasionally, until the steak reaches your desired doneness. Grass-fed beef is best at medium-rare to medium, as it can get tough if overcooked. Use a meat thermometer to check the internal temperature:- Medium-Rare: 130–135°F
- Medium: 135–145°F
- Rest the Steak
Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute, making the steak tender and flavorful. - Serve and Enjoy
Slice against the grain if you’re serving for sharing, and enjoy your juicy, flavorful grass-fed ribeye!