Grass-Fed Ribeye SteakRegular price $32.95
Arguably America's favorite cut, ribeye steaks are the most generously marbled and buttery steaks you can buy. They are cut from the rib section of the cow between the loin and the shoulder, and contain a long muscle, longissimus dorsi or "eye," that gets little exercise so it's very tender. Because our cattle live their entire lives on pasture, the meat also has a more complex and richer flavor. Ribeyes can take the heat so they're perfect for the grill, broiler and high-heat stovetop searing - as the fat cooks down, it adds moisture and flavor to the meat. Since they're boneless, they cook evenly and more quickly so you can enjoy your nice, juicy steaks asap.
Weight: 14 oz
Cooking Method: Skillet, Grill, Skillet-to-oven, Broil
Temp Guide: FDA Internal: 145° let rest for 3 minutes. For Rare: 125°, Medium Rare: 135°, Medium: 140° to 145°, Medium Well: 150°, Well Done: 160°