Ribeye Steak Bone-in

Below is a "reverse sear method"

1. Season with salt only
2. Rest at room temperature 2hrs (or more)
3. Slowly bring up to 100 degrees internal using a 180 degree oven
4. Transfer to a high heat grill or medium high cast iron. Flip every minute till 125 internal in the eye of the steak. 
5. Scoop of butter on top, add steak blend seasoning before serving

A Category of its Own   

 "That was the best (steak/burger/roast) I have ever eaten". It is a quote we hear several times ever week.  Most people are used to grass-fed beef that should be more appropriately called "grass-STARVED" beef.   The general understanding is that you just turn some cattle out to a pasture and let them do the rest.  That's fine if the aim is to produce a mediocre product.

      What we do here is blend the art and science of grazing management to produce a well-marbled piece of grass-GORGED beef that is second to none.  Words can describe certain things, but watch this short video to better understand how we create the gold standard in purely grass-fed beef.  What you see represents leading-edge planned grazing management combined with a deep understanding of ruminant physiology.