Ribeye Steaks

Pack: 2 steaks | Cut 1" thick | Vacuum sealed

The ribeye is the king of the grill. Heavy marbling, rich flavor, tender enough that it doesn't take much to cook it right.

Fat runs through the whole muscle on a ribeye — not just around the edges. That's what gives you a steak that's rich all the way through.

Cook it hot and fast. Grill or cast iron, screaming hot, 3-4 minutes a side for medium rare. Rest it a few minutes before you cut it. Done.

Raised on our farm in Delphos, Ohio. Grain finished. Two steaks per pack, vacuum sealed.