Steak, Ribeye, Boneless,Farm

Tender and juicy, with a bold, beefy flavor, the ribeye is cut from the rib cage of a cow, and is known for its rich flavor and high amount of marbling. - Locally and humanely raised on open pastures -No Hormones, Steroids, or Antibiotics Ever! Qty: 2 per pack Cooking Methods: High and Fast Step 1: Bring steak to room temperature and pat dry Step 2: Sear the steak.     • Heat a cast-iron skillet over high heat for about 5 minutes, or until it's smoking. • Add a splash of a high smoke-point oil like tallow or avocado oil. • Sear for 2-3 minutes per side, until a deep brown crust forms. Step 3: Finish cooking For pan-finishing: Lower the heat and continue to cook, flipping the steak every minute or so, until it reaches your desired doneness. For oven-finishing (recommended for thick steaks): Transfer the skillet to a preheated oven at 400°F and cook until the internal temperature is correct.  Step 4: Check for doneness • Remove the steak from the heat about 5°F before it reaches your target temperature, as it will continue to cook while resting. rises to its final temperature. RARE: 125°F /52°C Cool to warm red center, soft and tender texture. MEDIUM RARE: 130°F / 54°C   Warm red center, perfect steak texture. (preferred) MEDIUM: 140°F / 60°C   Hot pink center, slightly firmer texture. MEDIUM-WELL: 150°F /66°C Mostly brown center, firm texture WELL DONE: 160°F / 71°C   No color, very firm and much drier. Step 5: Rest the steak  • Transfer the steak to a clean plate or cutting board. • Loosely tent it with foil or parchment paper. • Let it rest for 5 to 10 minutes. This is a crucial step to ensure the steak remains juicy and doesn't lose its flavor when sliced. • Optionally, add a pat of butter to the top of the steak while it rests. Suggested Seasonings:  Pit-master Trinity Shadow’s Seasoning