Ribeye Steak
The ultimate steak for tenderness, marbling, and flavor.
✓ 100% grass-fed & grass-finished
✓ Slowly raised for more than 3 years—often around 42 months
✓ Naturally marbled for rich flavor and juicy tenderness
✓ Dry-aged and hand-cut by our artisan butcher
✓ Excellent for grilling, skillet cooking, or reverse searing
Ribeye Steak
Rich marbling. Deep flavor. A classic steak dinner.
Ribeye is a favorite for good reason. Its natural marbling brings rich flavor and juiciness, while the different muscles within the cut offer a satisfying combination of tenderness and texture.
Our generously sized ribeyes average approximately 16–20 ounces. Serve with buttery mashed potatoes, roasted vegetables, or a simple salad and let the steak take center stage.
What Makes Our Steaks Different?
Great steak begins with the way the animal is raised and the time it is given to grow. Our cattle are raised for more than 36 months, often around 42 months. That patience helps develop deep beef flavor, natural marbling, and a substantial, satisfying bite.
Our cattle move to fresh pasture daily during the grazing season. They eat diverse grasses and other pasture plants on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage sustain them during the cooler months.
Always 100% grass-fed and grass-finished. Never fed grain, corn, or soy. We raise our cattle without antibiotics, hormones, or vaccines.
Our beef is dry-aged and carefully hand-cut by our local artisan butcher, then vacuum sealed and flash frozen while very fresh. Every steak reflects years of care and good pasture.
For a Better Steak, Start with a Dry Brine
- Thaw in the refrigerator, remove the packaging, 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 and other seasonings, allowing for the salt already applied.
This gives the salt time to season the meat and helps the surface dry for a better crust. If time is short, pat dry and season immediately before cooking.
Cast Iron or Grill
Cast iron: Preheat a heavy skillet over medium-high heat and add a little beef tallow. Sear both sides and the fatty edges, then reduce the heat to finish the center. Toward the end, add butter, garlic, and herbs and briefly baste without burning the butter.
Grill: Set up a hot zone and a cooler zone. Sear over the hot side, then move the steak to gentler heat as needed. Ribeye’s fat can cause flare-ups, so keep it away from sustained flames.
Check the center with a thermometer, inserting from the side. Rest for 5–10 minutes before serving.
Reverse Sear Only When at Least 1½ Inches Thick
Measure your steak before choosing this method. Weight alone does not tell you whether a steak is thick enough.
- Preheat the oven to 225–250°F.
- Place the seasoned steak on a rack over a baking tray.
- Cook gently until the center is roughly 10–15°F below your intended final temperature, allowing room for the rise during searing.
- Finish in a very hot skillet or on a hot grill, searing both sides and briefly browning the fatty edges.
- Recheck the temperature and finish over gentler heat if needed. Rest for 5–10 minutes.
For a ribeye under 1½ inches thick, use the direct skillet or grill method above.
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 ribeye 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 and cook within 3–5 days after thawing unless confirmed package-specific instructions say otherwise. Include dry-brining time in that window.