Boneless Ribeye Steak

Description

Our dry-aged grass-fed boneless ribeye steak comes from cattle raised on pasture here in Scottsville, Virginia. Ribeye is widely considered one of the best steaks you can get. It’s rich, flavorful, and beautifully marbled.

What Makes It Special:

Ribeye comes from the rib section, where the meat is naturally tender. The marbling makes it incredibly juicy and flavorful. The boneless cut gives you all that ribeye goodness without dealing with the bone.

This is pure, beautiful steak that’s easy to cook and even easier to eat. Perfect for special occasions, celebrations, or just because you deserve it.

Why Our Boneless Ribeye is Different:

Our cattle spend their lives on pasture eating grass. No feedlot, no grain finishing, no weird chemicals. All our beef is dry-aged, which concentrates the flavor and makes the meat more tender.

Additionally, grass-fed beef has a cleaner, more complex flavor than conventional beef. The marbling in grass-fed ribeye is rich in omega-3s and CLA. Furthermore, the meat is processed at USDA facilities using air-chilling methods. You’re getting pure beef without water or additives.

How to Cook Boneless Ribeye:

• Pan-Seared: Sear in a screaming hot cast iron skillet, finish with butter and herbs
• Grilled: Perfect over high heat—get those beautiful grill marks
• Reverse Sear: Low oven first, then high-heat sear for edge-to-edge perfection
• Butter-Basted: Pan-sear and baste with butter, garlic, and thyme
• Cast Iron to Oven: Sear on the stovetop, finish in a hot oven

Cooking Tips:

First, let your ribeye come to room temperature before cooking. About 30-45 minutes on the counter works well. Then, season generously with salt and pepper. Ribeye doesn’t need much else.

Cook to medium-rare or medium (130-140°F internal temperature) for the best results. The marbling keeps it juicy, but grass-fed beef is leaner than conventional. Don’t overcook it.

Always rest your steak for 5-10 minutes before cutting into it. This allows the juices to redistribute throughout the meat.

Our Promise:

If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our cattle with care and process them at USDA-inspected facilities. We stand behind every cut we sell.

Questions about cooking ribeye or want recipe ideas? Just reach out—we’re happy to help.