A truly great steak requires only a little salt for preparation (and maybe pepper if you prefer that). But we have a secret ingredient that creates some of the most intense beef flavor you'll ever experience. It's not something you'll find in your spice rack and you certainly can't sprinkle it on. In fact, it's something you can't even touch. Our secret ingredient is TIME. While quickly grown beef that most consumers are familiar with might deliver some tenderness, it will always fall short on flavor. The sad fact is that most feedlot beef is often processed at 14 months of age, with the only goals being low cost and tenderness. Additionally, most grass fed beef producers will process at 18 months of age, creating beef without flavor or marbling. This is not the true nature of beef though. Much like wine, this quick growth will never create flavor. We want OUR cattle to have the necessary time to fully grow, finish, and develop INCREDIBLE flavor. We are unique, NEVER rushing the growth process. That's why our cattle grow super slowly on grass for 30-36 months before harvesting! We invest a serious amount of time in raising our beef to ensure it ALWAYS far surpasses what you imagine a steak can taste like. There are no shortcuts to perfection - we've developed our process over 30 years, ensuring consistent results every time. This process creates a far superior steak to any other grass fed (or grain fed) standard.
Cut to at least a 1.5" thickness from the center of the ribeye and beautifully marbled, this is THE ultimate steak! In fact, it is one of the very best steaks we offer and is always in short supply due to high demand and the limited number per beef. Each of these heavily marbled ribeyes is hand selected by us to ensure it meets our rigorous quality standards. Only a small percentage of the ribeyes we produce are graded as "heavily marbled", making these steaks truly rare and unique.
For best results, we like to either Wet Age the steak in the original vacuum sealed packaging for 7 to 35 days (in the refrigerator at 35 degrees), or if short on time, a 3 day Dry Brine works well before cooking using the Reverse Sear method listed below.
Start with a steak that’s at least one inch thick. Remove thawed steak from packaging. Generously season with kosher salt on both sides. Lay it on a rack above a foil-lined tray, uncovered, and put into your fridge (35 degrees) for 1-3 days.
Allow the steak to sit at room temperature for at least 30 minutes before cooking using the following "reverse sear" method: