Premium Grass-Fed Beef Steak - Ribeye

Product Description

The Premium Grass-Fed Beef Steak - Ribeye is a true testament to superior quality and taste. It is grass-fed for life and MSA graded with a marble score of 4+, ensuring a juicy, tender, and flavorful meat-eating experience. The cattle are raised without antibiotics or added hormones, and are GMO-free, guaranteeing a healthier and more natural product for your enjoyment.

Key Features

• Grass-Fed Perfection: The cattle are grass-fed for life, resulting in a delectable flavor profile and superior meat quality.
• MSA Graded: With an MSA grading and a marble score of 4+, this ribeye promises a tender and juicy texture that is sure to impress.
• Healthier Choice: Raised without antibiotics, added hormones, and GMOs, this ribeye offers a healthier and more natural option for meat lovers.
• Versatile and Flavorful: Whether grilled, pan-seared, or roasted, the O'Connor Ribeye delivers a rich and satisfying beef flavor that elevates any dish.

Product Details

• Net Weight: 300 - 350g (1 piece)
• Specialty: Grass-fed for life, MSA graded, Marble score: 4+, Antibiotic-free, No added hormones, GMO-free, JBS Farm Assured
• Additional Information:
  • AusMeat Cipher: YP (Young Prime)
  • Carcase Weight (kg): 320-350
  • Breed: British and European breeds only, no bos indicus, no dairy

Suggested Recipe: Premium Grass-Fed Beef Steak - Ribeye by O'Connor

1. Remove the ribeye steak (about 1 inch thick) from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Season both sides generously with salt and freshly ground black pepper.
2. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil, swirling to coat the bottom of the pan.
3. Place the steak in the hot pan and cook for about 4-5 minutes on each side for medium-rare, or adjust according to your preferred level of doneness. Add 1 tablespoon of butter to the pan when flipping the steak to baste it for added flavor.
4. Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
5. In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add 2 minced cloves of garlic and 1 cup of sliced mushrooms, sautéing until golden brown and tender. Season with salt, pepper, and fresh thyme or rosemary if desired.
6. Slice the rested steak against the grain and serve with the sautéed garlic butter mushrooms on the side.