Ribeye Steak — Michigan Grain-Finished |

The King of Steaks. From Our Farm to Your Grill.

There is no better steak than a properly cooked ribeye — and there is no better ribeye than one raised on our Northern Michigan family farm. Rich intramuscular fat, deep marbling, and a flavor that’s impossible to replicate with feedlot beef. Our grain-finished Michigan ribeyes are cut thick, hand-selected for marbling, and flash frozen at peak freshness. This is the steak that makes people stop mid-bite.

Why Our Ribeye Is Different

• Grain-finished — Maximum marbling, maximum flavor. The fat is where the flavor lives.
• Hand-selected — We pick every ribeye for marbling quality, not just weight
• Michigan-raised — Born and raised on our Northern Michigan family farm
• No hormones or antibiotics — Ever
• Flash frozen & vacuum-sealed — Up to 12 months in your freezer

How to Cook It

Cast Iron Method (The Only Way):

1. Thaw in refrigerator overnight. Pat completely dry — moisture is the enemy of a good crust.
2. Season with kosher salt only. Let sit at room temperature 30–45 minutes.
3. Heat cast iron skillet until it’s screaming hot — you want smoke. Add avocado oil.
4. Sear 3–4 minutes per side without moving. Add butter, garlic cloves, and fresh thyme in the last 2 minutes. Tilt the pan and baste continuously.
5. Internal temp: 130–135°F for medium-rare. Rest on a cutting board for 5–7 minutes. Do not skip the rest.

Grill Method: High heat, direct flame. 4–5 minutes per side for a 12 oz steak. Same rest time applies. Finish with a knob of butter.

Storage & Thawing

• Keep frozen until ready to use
• Thaw in refrigerator overnight — never on the counter
• Once thawed, use within 3–5 days
• Do not refreeze after thawing
• Vacuum-sealed for up to 12 months in the freezer

Shipping & Delivery

• Nationwide shipping — Insulated packaging with dry ice
• Local Northern Michigan delivery — Every Friday, free over $150

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