{"product_id":"ribeye-steak-12-oz","title":"Ribeye Steak — Michigan Grain-Finished |","description":"\u003ch2\u003eThe King of Steaks. From Our Farm to Your Grill.\u003c\/h2\u003e\n\u003cp\u003eThere 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 \u003cstrong\u003egrain-finished Michigan ribeyes\u003c\/strong\u003e are cut thick, hand-selected for marbling, and flash frozen at peak freshness. This is the steak that makes people stop mid-bite.\u003c\/p\u003e\n\u003ch2\u003eWhy Our Ribeye Is Different\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrain-finished\u003c\/strong\u003e — Maximum marbling, maximum flavor. The fat is where the flavor lives.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand-selected\u003c\/strong\u003e — We pick every ribeye for marbling quality, not just weight\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMichigan-raised\u003c\/strong\u003e — Born and raised on our Northern Michigan family farm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNo hormones or antibiotics\u003c\/strong\u003e — Ever\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlash frozen \u0026amp; vacuum-sealed\u003c\/strong\u003e — Up to 12 months in your freezer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Cook It\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCast Iron Method (The Only Way):\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eThaw in refrigerator overnight. Pat completely dry — moisture is the enemy of a good crust.\u003c\/li\u003e\n\u003cli\u003eSeason with kosher salt only. Let sit at room temperature 30–45 minutes.\u003c\/li\u003e\n\u003cli\u003eHeat cast iron skillet until it’s screaming hot — you want smoke. Add avocado oil.\u003c\/li\u003e\n\u003cli\u003eSear 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.\u003c\/li\u003e\n\u003cli\u003eInternal temp: 130–135°F for medium-rare. Rest on a cutting board for 5–7 minutes. Do not skip the rest.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cstrong\u003eGrill Method:\u003c\/strong\u003e High heat, direct flame. 4–5 minutes per side for a 12 oz steak. Same rest time applies. Finish with a knob of butter.\u003c\/p\u003e\n\u003ch2\u003eStorage \u0026amp; Thawing\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eKeep frozen until ready to use\u003c\/li\u003e\n\u003cli\u003eThaw in refrigerator overnight — never on the counter\u003c\/li\u003e\n\u003cli\u003eOnce thawed, use within 3–5 days\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing\u003c\/li\u003e\n\u003cli\u003eVacuum-sealed for up to 12 months in the freezer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eShipping \u0026amp; Delivery\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNationwide shipping\u003c\/strong\u003e — Insulated packaging with dry ice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocal Northern Michigan delivery\u003c\/strong\u003e — Every Friday, free over $150\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003ca href=\"\/collections\/beef-boxes\"\u003e\u003cstrong\u003e→ Save More — Get Ribeyes in a Beef Box\u003c\/strong\u003e\u003c\/a\u003e  |  \u003ca href=\"\/collections\/beef\"\u003e\u003cstrong\u003e→ View All Individual Cuts\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Fowler \u0026 Valley Cattle Co.","offers":[{"title":"Default Title","offer_id":48151602790625,"sku":"FVCC-RIB-12OZ","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0819\/0830\/2049\/files\/image_e3d6a48e-377b-49ac-a088-28730c4decd6.png?v=1774895190","url":"https:\/\/www.fowlervalleycattleco.com\/products\/ribeye-steak-12-oz","provider":"Fowler Valley Cattle Co.","version":"1.0","type":"link"}