Ribeye Steak - Heavily Marbled
A superior premium steak that is the result of slowly raising 100% grass fed cattle for 3 years before harvesting.
✓ A very special steak that is hand selected for abundant natural marbling
✓ Rich, beefy flavor with a juicy, tender bite
✓ 100% grass-fed & finished, with no grain
✓ Raised slowly on our regeneratively managed pastures
✓ Dry-aged for deeper flavor and tenderness
Heavily Marbled Ribeye Steak
Exceptional marbling. Limited selection. A memorable steak.
These ribeyes are hand-selected for their especially generous natural marbling. Only a small percentage of our steaks make this selection, so availability is limited.
Cut from the center of the ribeye and typically at least 1½ inches thick, they offer rich flavor, juiciness, and the satisfying character of carefully raised, mature beef.
Averaging about 1 pound, this is a premium choice for a special dinner or someone who particularly appreciates a beautifully marbled ribeye.
Beautiful Marbling Takes Time
We raise our cattle for more than 36 months, often around 42 months. That extra time allows them to mature and helps develop the deep flavor, natural marbling, and substantial texture that make our beef distinctive.
Our cattle move to fresh pasture daily during the grazing season, eating diverse grasses and other pasture plants on our regeneratively managed, zero-spray, chemical-free fields. In cooler months, grass, hay, and baleage sustain them.
100% grass-fed and grass-finished. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.
Our local artisan butcher dry-ages and carefully cuts the beef. We select these ribeyes for their marbling, then vacuum seal and flash freeze them while very fresh. Natural variation makes this a limited selection.
Dry Brine for Flavor and a Better Crust
- Thaw in the refrigerator, unwrap, and pat dry.
- Salt both sides and the edges evenly.
- Place on a rack over a tray and refrigerate uncovered for 12–24 hours.
- Pat away any remaining moisture before cooking. Add pepper or other seasonings, accounting for the salt already applied.
An overnight dry brine is a practical starting point. Any longer brining time must fit within the steak’s total refrigerated handling window, including time after thawing.
Reverse Sear for Steaks at Least 1½ Inches Thick
Measure your steak first. Gentle cooking followed by a hot sear is an excellent way to prepare a thick, richly marbled ribeye.
- Preheat the oven to 225–250°F.
- Place the steak on a rack over a baking tray.
- Cook gently, using a thermometer to check the center. Begin searing roughly 10–15°F below your intended final temperature.
- Sear both sides in a very hot skillet with a little beef tallow, or over a hot grill. Briefly brown the fatty edges.
- Check the temperature again. Finish over gentler heat if needed, then rest for 5–10 minutes.
Grilling tip: Keep a cooler zone available. Generous marbling can cause flare-ups; move the steak away from sustained flames.
If your steak measures under 1½ inches thick, sear directly and lower the heat as needed to finish the center.
Dry Aging & Optional Wet Aging
Our beef is already dry-aged before it is cut and packaged. That aging develops flavor and tenderness before the steak reaches your kitchen.
Wet aging is a separate process in which beef stays in its original vacuum packaging under controlled refrigeration. Additional aging is optional, not a required step.
For an especially tender and flavorful steak, we like to wet age it for 21–28 days. Thaw the steak and leave it unopened in its original vacuum-sealed package in a refrigerator maintained at approximately 35°F, flipping the package every few days. After wet aging, you can cook the steak directly or combine wet aging with the dry-brining method below. When properly refrigerated and the vacuum seal remains completely intact, this extra time can produce an outstanding steak.
Doneness & Storage
We prefer these steaks at medium or below for eating quality. Common culinary ranges are rare 120–125°F, medium rare 130–135°F, medium 140–145°F, medium well 150–155°F, and well done 160°F or higher.
Keep frozen until needed. Thaw at 40°F or colder in the refrigerator. Cook within 3–5 days after thawing unless confirmed package-specific instructions say otherwise. Dry-brining time is included in that window.