A cut that needs no embellishment: Bone-In Rib Eye is one of the most flavorful and tender steaks out there. It cooks quickly enough for dinner any night of the week, but it's undeniably special and festive. We like it simply rubbed with salt and pepper and seared in a cast-iron pan, then finished in a hot oven (about 425ºF) until just medium-rare. Don't forget to pick the bone clean!
We raise 100% grass-fed, pasture-raised Longhorn beef, using no hormones or antibiotics to aid in growth. We believe that cattle are meant to be cattle and should be free to roam the range and forage naturally on wild grasses. Read more