Boneless Ribeye

What it's good for:

Grill it over medium-high heat, about 4–6 minutes per side for medium-rare depending on thickness. Pan-sear it in cast iron with butter. Broil it in the oven if you don't feel like firing up the grill.

Let it come to room temperature before cooking (about 30 minutes on the counter), and rest it 5 minutes after cooking before you cut into it. Season with salt and pepper, ribeye has enough flavor that you don't need much else.

Here's what you're getting:

This ribeye comes from cattle raised on pasture. The rib section has natural marbling that makes it tender and flavorful. The cattle actually move around on pasture all day, that activity means better muscle integrity and a more satisfying bite than feedlot beef.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed ribeye in the fridge for 1-2 days, or refreeze immediately if not using.