These flavorful ribeye steaks are excellent for the grill. These steaks taste fantastic when finished with butter, garlic, and thyme but may also be pan-seared. We suggest letting these steaks age for up to 21 days in their original packaging before cooking.
This is a simple way for cooking these steaks.
1. Using a pan on the burner, add some cracked black pepper, heavy-grain salt, and an oil barrier. Turn the heat to high.
2. Just 90 to 2 minutes ought to be sufficient to sear the steaks on each side.
3- Grill the steaks at a temperature of 200-225 degrees on the grill or in the oven. Pull the steaks when the internal temperature reaches 115 degrees using a meat thermometer. Just let steaks rest for five to ten minutes. Slice the meat into thin pieces after seasoning as desired. Dispense and savor!
All beef is USDA Inspected.
Shelf life from production is 42 days if not frozen.
145 to 160 F internal temperature using a meat thermometer.
The product can be pre-cut if desired.
Aged 14-21 Days for Tenderness.
*All of our beef is graded on the rail using a beef grading camera and AI. The grade is not yet certified by the USDA.
top of page
bottom of page