Petite Ribeye Steak
Petite Ribeye Steak
Smaller portion. The same delicious ribeye experience.
Love a ribeye but prefer a smaller steak? Our Petite Ribeye brings you the rich flavor, natural marbling, and tenderness you love in a more manageable portion.
A customer favorite, it is a wonderful choice for smaller appetites or a steak dinner with room for your favorite sides. Pair it with mashed potatoes and green beans, roasted seasonal vegetables, or a simple salad.
What Makes Our Steaks Different?
Our cattle are raised slowly for more than 36 months, often around 42 months. We give them time to mature, developing the deep beef flavor, natural marbling, and satisfying texture that make our steaks special.
During the grazing season, our cattle move to fresh pasture daily. They eat diverse grasses and other pasture plants on our regeneratively managed, zero-spray, chemical-free fields. Grass, hay, and baleage nourish them in the cooler months.
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, carefully hand-cut by our local artisan butcher, vacuum sealed, and flash frozen while very fresh. A smaller portion receives the same care.
Start with an Overnight Dry Brine
- Thaw in the refrigerator, unwrap, and pat dry.
- Salt both sides evenly, including the edges.
- Refrigerate uncovered on a rack over a tray for 12–24 hours.
- Pat away any remaining moisture. Add pepper and other seasonings without repeating the full salt application.
Dry brining seasons the meat and helps the surface dry for a better crust. If you are cooking right away, pat dry and season just before cooking.
Let Thickness Guide Your Cooking
A petite steak can cook quickly. Check it early with a thermometer rather than assuming it needs the same cooking time as a larger ribeye.
- Preheat a heavy skillet or grill. Add a little beef tallow for skillet cooking.
- Sear both sides until a browned crust develops.
- Lower the heat or move to a cooler grill zone if the outside is browning faster than the center is cooking.
- Insert a thermometer from the side into the center. Rest for about 5 minutes before serving.
For a finishing touch, lower the skillet heat and add butter, crushed garlic, and thyme or rosemary. Briefly baste without allowing the butter to burn.
Reverse Sear: Only for a Petite Ribeye at Least 1½ Inches Thick
Portion size and thickness are different. Use this method only if your individual steak measures at least 1½ inches thick.
- Preheat the oven to 225°F.
- Place the seasoned steak on a rack over a tray.
- Cook gently until the center is roughly 10–15°F below your intended final temperature.
- Briefly sear both sides in a very hot skillet or on a hot grill.
- Recheck the temperature, finish over gentle heat if needed, and rest before serving.
For thinner petite ribeyes, use a direct sear and check the temperature early.
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.
Temperature & Handling
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. We prefer medium or below for eating quality.
Keep frozen until needed. Thaw in the refrigerator at 40°F or colder. Cook within 3–5 days after refrigerator thawing unless confirmed package-specific instructions say otherwise. Include dry-brining time in that window.