Approx. 14-16oz
Our ribeye steaks are sourced from cattle raised on lush pastures, where they graze freely on a diet of 100% natural grasses.
Committed to sustainability and ethical farming practices, our cattle are raised without the use of antibiotics or hormones. The welfare of our animals is paramount, and we ensure they live stress-free lives, roaming and grazing as nature intended. This not only benefits their well-being but also contributes to the superior quality of our beef.
Our grass-fed beef ribeye is incredibly versatile and easy to cook, whether you're grilling, broiling, or pan-searing. The natural marbling melts into the meat as it cooks, creating a succulent, tender steak that's full of flavor. For the best experience, season simply with salt and pepper to let the natural taste of the beef shine through.
- Bring to Room Temperature: Remove the ribeye from the refrigerator and let it sit out for about 30 minutes to an hour to reach room temperature. This ensures even cooking.
- Season Well: Pat the steak dry with paper towels to remove any excess moisture. Season generously on both sides with salt and freshly ground black pepper. For extra flavor, you can also add garlic powder, rosemary, or thyme.
- Preheat the Pan or Grill: Heat a cast-iron skillet or grill to medium-high heat. If you're using a skillet, add a small amount of high-smoke-point oil to coat the bottom.
- Cook the Steak: Place the ribeye in the skillet or on the grill. Cook for about 4-5 minutes on each side for medium-rare, depending on thickness. Grass-fed beef tends to cook about 30% faster than grain-fed beef, so watch it closely.
- Check the Temperature: Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Rest the Steak: After cooking, transfer the steak to a plate and cover loosely with foil. Let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring it's moist and tender.
- Serve: Slice against the grain and serve immediately.
Remember, grass-fed beef's leaner nature means it can overcook more quickly than grain-fed beef, so keeping a close eye on cooking times and temperatures is key to enjoying a tender, flavorful ribeye.
Approx. 14-16oz
Our ribeye steaks are sourced from cattle raised on lush pastures, where they graze freely on a diet of 100% natural grasses.
Committed to sustainability and ethical farming practices, our cattle are raised without the use of antibiotics or hormones. The welfare of our animals is paramount, and we ensure they live stress-free lives, roaming and grazing as nature intended. This not only benefits their well-being but also contributes to the superior quality of our beef.
Our grass-fed beef ribeye is incredibly versatile and easy to cook, whether you're grilling, broiling, or pan-searing. The natural marbling melts into the meat as it cooks, creating a succulent, tender steak that's full of flavor. For the best experience, season simply with salt and pepper to let the natural taste of the beef shine through.
- Bring to Room Temperature: Remove the ribeye from the refrigerator and let it sit out for about 30 minutes to an hour to reach room temperature. This ensures even cooking.
- Season Well: Pat the steak dry with paper towels to remove any excess moisture. Season generously on both sides with salt and freshly ground black pepper. For extra flavor, you can also add garlic powder, rosemary, or thyme.
- Preheat the Pan or Grill: Heat a cast-iron skillet or grill to medium-high heat. If you're using a skillet, add a small amount of high-smoke-point oil to coat the bottom.
- Cook the Steak: Place the ribeye in the skillet or on the grill. Cook for about 4-5 minutes on each side for medium-rare, depending on thickness. Grass-fed beef tends to cook about 30% faster than grain-fed beef, so watch it closely.
- Check the Temperature: Use a meat thermometer to check for doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Rest the Steak: After cooking, transfer the steak to a plate and cover loosely with foil. Let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring it's moist and tender.
- Serve: Slice against the grain and serve immediately.
Remember, grass-fed beef's leaner nature means it can overcook more quickly than grain-fed beef, so keeping a close eye on cooking times and temperatures is key to enjoying a tender, flavorful ribeye.
Yankee Farmer's Market was developed to provide consumers with healthy, delicious, clean quality meats.