The Ribeye is the our favorite steak, hands down. The streaks of marbling through the muscle allow this steak to be cooked under intense heat, developing a crackling crust with a tender center.
We cut it with the rib bone included. When sold without the rib bone, this is sometimes called a Delmonico steak.
Here’s a recipe we developed for our grass fed ribeye steaks:
Grilled Ribeye with Tapenade Butter
Ingredients
For the Steaks
- 4 grass fed ribeye steaks Grilled to desired degree of doneness
- sea salt and pepper to taste
For the Tapenade
- 2 cups pitted mild green olives (Castelvetrano or similar)
- 1 cup pitted briny black olives (Kalamata or similar)
- 2 Tbsp capers
- 2 filets anchovies
- 2 garlic cloves, small
- 2 Tbsp lemon juice
- ¼ cup extra virgin olive oil
- ¼ cup fresh basil, minced
- 8 oz softened grass fed butter, unsalted
- sea salt and pepper to taste
Instructions
- Using a food processor, pulse the olives, capers, anchovies, garlic and lemon juice to a coarse puree. Slowly add the olive oil until a smooth paste forms.
- Mash up the softened butter with the tapenade and fresh basil in a bowl. Season lightly with sea salt and black pepper.
- Leave the tapenade butter out at room temperature if you plan to use it today or roll it into a log and freeze it for later - up to 3 months.
Our cattle are always grass fed and grass finished, and rotationally grazed on the pastures at Wrong Direction Farm. Our cattle never eat grain or grain byproducts and they are free of antibiotics and hormones. Just cows eating the plants that grow in our pastures; it’s really that simple!
We offer delivery of our family farmed meats throughout the Northeast, shipped to your door in recyclable insulated containers. Our delivery area includes New York City, Long Island, New York state, New Jersey, Pennsylvania, Delaware, Connecticut, Rhode Island, Massachusetts, Vermont, New Hampshire, and Maine.