Grass-fed beef rib steak is cut from the middle of the steer, where the ribs meet the spine. Each piece consists of multiple lean muscles bound together by intermuscular fat that keeps the entire steak tender and moist right off the grill or out of the pan.
It's true that all rib steaks need to shine is salt, pepper, and a hot and fast cooking approach. But if you've got an extra minute or two, baste with garlic/rosemary infused butter to take this already fabulous cut to a whole new level.
We recommend grilling or pan-searing to a temperature of 130° to ensure the fat is able to melt into the meat without over-cooking. This is also a great steak to sous vide and then sear.
These steaks range in size from 1.2 to 2.2 pounds. If you prefer the larger size just let us know and we will fill your order with the largest ones.