Grassfed Beef Ribeye (Bone-In)

The steak you cook when the day was worth marking.

Ribeye is cut from the rib primal, between the shoulder and the short loin. Same stretch of the animal as prime rib, just sliced into steaks instead of left whole. Bone-in ribeye goes by cowboy steak when the bone is short and tomahawk when it is long. You get one steak per package, averaging 0.8 lb, vacuum-sealed and frozen.

Why You'll Love It:

• The Most Marbled Cut: Fat runs through the muscle instead of sitting on the edge, so flavor lands in every bite.
• Bone In: The bone shields the meat next to it and keeps that side juicy.
• Dry Aged: Aging concentrates the flavor before the steak is cut and packed.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then let it sit out 30 minutes before it hits heat.
• Dry It: Pat the surface dry and salt it. Wet steak steams instead of searing.
• Sear: Cast iron or grill, screaming hot, 3 to 4 minutes a side for medium rare.
• Watch the Temperature: Pull at 130°F. Grass-fed beef cooks faster than what you are used to.
• Rest: Ten minutes before you cut it. Then slice off the bone and across the grain.

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