About Ribeye
The ribeye is cut from the rib section of the cow — one of the least-worked areas — which means naturally tender meat with abundant marbling. In a grass-fed, grain-finished animal like ours, that marbling carries distinct, rich flavor.
Cast Iron Method (Recommended)
Pull your ribeye from the fridge 30 minutes before cooking. Pat completely dry with paper towels. Season generously with kosher salt and black pepper. Heat a cast iron skillet over high heat until it just starts to smoke. Add a high-smoke-point oil (avocado, refined coconut, or clarified butter). Sear 3–4 minutes per side without touching. Add a pat of butter, crushed garlic, and fresh thyme in the last 60 seconds and baste. Rest on a cutting board for 5 minutes before cutting.