Perfect for the grill, these ribeye steaks are packed full of flavor! These steaks can also be pan-seared, and are great when finished with butter, garlic, and thyme. We recommend wet-aging these steaks in their original packaging for up to 21 days before cooking.
If you prefer not to wet-age your steaks or are short on time, try these tips for making grassfed beef more tender.
An easy method of cooking these steaks is below, but watch this video for the full demonstration of how to achieve a properly cooked grassfed steak.
1- Using a skillet on the stovetop, put an oil barrier, heavy grain salt and some cracked black pepper in the skillet and turn it up high.
2- Sear the steaks for no more than 90 seconds to 2 minutes on both sides.
3- Place the steaks on the grill or in the oven at a temperature of 200-225 degrees. Using a meat thermometer, pull the steaks when the internal temperature reached is 115 degrees. Allow the steak to rest for 5-10 minutes. Season as desired and slice the steak into thin strips. Serve and enjoy!
Our grassfed boneless ribeye steaks weigh an average of 14 ounces.
-White Oak Pastues
