Grass-Fed Organic Rib-Eye Steaks (2 count)
No Hormones, Responsibly Raised, Organic, No Antibiotics, Grass-Fed, Grass-Finished
Exceptionally tender, with significant fat marbling that keeps them juicy and flavorful, rib-eyes come from the rib primal cut, which runs from the hip to the shoulder, and gets little exercise. This cut is best cooked quickly over high heat, such as on a grill or in a cast-iron skillet, to get a good sear on the surface while maintaining a silky center.
Keep refrigerated. Previously Frozen. Best if used within 5 days of receipt.
Ingredients: Organic beef.
Instructions
1
Choose your cooking method
Stovetop
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 7 to 9 minutes for medium rare.
Grill
- Pat the steaks dry with a paper towel; season generously with salt and pepper.
Prepare a medium-hot fire on one side of a grill. Set the steaks on the grill directly over the heat and cook, turning once, until browned, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning to the desired doneness.
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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Nutritional Information
