100% Grass Fed and Grass Finished on our farm in Maine
All Natural - No Antibiotics - No Hormones
14-Day Dry Aged
Hand cut and trimmed
Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
Free delivery on orders over $129
We ship to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV.
We pack and ship your order frozen direct from our farm in Maine. All of our packaging can be composted or recycled (no styrofoam). Until we pack your box, our meat is kept in our freezers (at 0 degrees). We use ice blankets and dry ice to keep your precious meat super cold during its trip to you. Our packing team (our neighbors) like to say they are packing every order like it's going to their "favorite aunt."
$19.95 under $129. Minimum order $75.
Bring your Ribeye Steak to room temperature before cooking to ensure even cooking.
Season your Ribeye Steak with salt and pepper before cooking to enhance the flavor.
Cook your Ribeye Steak quickly at high heat, either on the grill, broiler, or in a cast-iron skillet, for the best results.
Use a meat thermometer to ensure that the internal temperature of the Ribeye Steak reaches at least 130°F (54°C) for medium-rare.
Let your steak rest for at least 5 minutes before slicing and serving to allow the juices to redistribute throughout the meat.
For a crispy crust, sear the steak in a hot skillet or on the grill for a minute or two on each side before finishing in the oven or on the grill.
Use tongs to flip the steak instead of a spatula or fork to avoid losing the juices.
For an even more flavorful steak, baste it with butter, garlic, and herbs while cooking.
The ribeyes are packed full of flavor! You can taste the quality!
Valerie Mcguire Raymond, ME
One of the best ribeyes I have ever tasted.
Paul Sweatt Milford, MA
Juicy as always with Heartstone steaks!
Zach Foster Strong, ME
Grilled rib eyes for dinner tonight. They were fabulous. Tender and flavorful.
Kathryn Jones Boston, MA
Our cattle only eat grass. In the growing season, they feed on the pastures of our 500 acre farm. In the winter, they eat the hay (grass) we harvested from our fields in the summer.
Beware of supermarket beef labeled "grass fed." Most factory-farmed, supermarket beef is fed grain (mainly corn) in the last few months before slaughter (even when it’s labeled “grass-fed”). While grain will fatten cattle up quickly, it can also make them sick because grains are not their natural feed.
That's why knowing the farmer who raised your meat is so important.
When we say 100% grass fed we mean 100%.
Farmer Dan's Note
When I was in my 20’s I pretty much didn’t know a Sirloin from a Porterhouse. But I did know Ribeyes - they were the go-to steak when I had a good week and wanted to celebrate. Or when I invited a date over to make her dinner - Ribeyes were a sure bet.
Our Ribeye Steaks come from the rib section of the cow and is known for its rich marbling, full-bodied flavor, and juicy tenderness.
In our opinion, marinating a Ribeye Steak is not necessary and can sometimes overpower the natural flavor of the meat. Let the natural flavor of the Ribeye Steak shine, simply season it with salt and pepper before cooking.
Grilling: Preheat your grill to high heat and brush the Ribeye Steak with oil. Grill the steak for 4-5 minutes on each side for a medium-rare cook or until it reaches your desired level of doneness.
Pan-searing: Heat a cast-iron skillet over high heat and add oil. Sear the Ribeye Steak for 2-3 minutes on each side, then transfer to the oven to finish cooking to your desired level of doneness.
Broiling: Preheat your broiler to high heat and place the Ribeye Steak on a broiler pan. Broil the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness.
Sous vide: Place the Ribeye Steak in a vacuum-sealed bag and cook it in a water bath at a precise temperature for several hours. Finish the steak by searing it in a hot skillet or on the grill for a crispy crust.
Smoking: Smoke the Ribeye Steak on a smoker for several hours until it reaches your desired level of doneness. This method adds a smoky flavor to the meat and is popular for barbecue-style preparations.
Always use a meat thermometer to determine doneness.
The best way to defrost a Ribeye Steak is to transfer it from the freezer to the refrigerator and let it thaw slowly overnight. This allows the steak to defrost evenly and helps preserve its texture and flavor.
If you need to defrost the steak quickly, you can use the cold water method. Place the Ribeye Steak in a sealed plastic bag and submerge it in a bowl of cold water. Change the water every 30 minutes to keep it cold and allow the steak to defrost evenly. This method typically takes around 1-2 hours, depending on the size and thickness of the steak.
Avoid using the microwave to defrost the Ribeye Steak as this can cause uneven defrosting and affect the texture and flavor of the meat. It's important to always cook the steak immediately after defrosting to ensure food safety and optimal taste.
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