Grass-Fed Beef

Grass-Fed Ribeye Steak

Our grass-fed ribeye is the cut steak lovers come back for. Generously marbled, dry-aged 21 days, and flash-frozen at peak freshness so it arrives as if it just came off the butcher block. Rich, beefy flavor with a clean, buttery finish — ideal for date night, family dinner, or any night that deserves a great steak.

How to prepare

Reverse sear method recommended: bake at 250°F until internal temp reaches 115°F, then sear in a screaming-hot cast iron skillet 60 seconds per side. Rest 10 minutes. Finish with flaky sea salt and rosemary butter.

Pair it with

• Classic Sourdough Loaf — Naturally leavened, slow-fermented 36 hours for a tangy, open crumb.
• Fireside Fig & Amber Candle — Warm fig, smoky amber, and a whisper of cedar — the candle of a perfect evening.