The nature of raising grass fed beef leads to some differences in the marbling of our steaks. Genetics, timing, and forage quality all have to do with how much marbling goes into a typically fatty steak like the Rib-Eye. We've noticed a difference in some of our cuts in terms of marbling content, and wanted to offer them at a lower price. The "lean" version of our Bone-in Ribeyes are not our normal product. They are a leaner version of our typical Ribeyes with very minimal fat. While the flavor is still in these cuts, the tenderness may not. Farmer Bryan and his Firehouse friends have lived off of these steaks for years because he would always sell his best cuts and save the leaner steaks for him and his buddies! Marinating works well, or using them for meals such as tacos, salads, and fajitas! "The best job for these steaks though: Breakfast." -Bryan
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). The Ribeye is one of those steaks though that allows you to cook it a bit longer if you don't like all that red and pink. Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before diving in! .
The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. Any piece of meat with the bone left in has a slightly deeper flavor than if the bone is removed. We chose to always leave it in.