Ribeye Steak

Grass-fed and finished beef raised on our Kentucky pastures. We take pride in the way we raise our beef by moving regularly across our pastures ensuring ample rest time for our grasses. 

What's In It?

The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the animal. High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.

Recipe Ideas

• Ribeye with Red Wine Sauce
• Classic Pan Seared Bone in Ribeye
• Steak and Roasted Vegetables

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