Description

This decadent cut is a steak lover's steak, the king of steaks. 100% Pasture-raised beef with no hormones and no antibiotics. Beautifully marbled with full flavor, ribeyes are perfect for cast iron searing or broiling. Pasture-raised. Grass-fed, grain finished.

  • Pasture-raised
  • Hormone-free and antibiotic-free
  • Paleo/Keto/Whole 30
  • Texas Prime Beef

A cast-iron seared ribeye is a real treat when basted in fresh herbs, garlic, and butter for extra flavor. For a richly flavored steak on the stovetop, season the ribeye steak all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat oil and cook the steak over high heat until crusty on the bottom, about 5 minutes. Turn the steak and add butter, thyme, garlic, and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic, and herbs until the steak is medium-rare, 5 to 7 minutes longer. Transfer to a cutting board and let rest for 10 minutes before serving. Homemade chimichurri, herb or blue cheese compound butter, or slow roasted garlic and cherry tomatoes make a great addition.



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Beef, Prime Tomahawk Ribeye Steak

$49.99
per lb

2-3 lb avg

This decadent cut is a steak lover's steak, the king of steaks. 100% Pasture-raised beef with no hormones and no antibiotics. Beautifully marbled with full flavor, ribeyes are perfect for cast iron searing or broiling. Pasture-raised. Grass-fed, grain finished.

  • Pasture-raised
  • Hormone-free and antibiotic-free
  • Paleo/Keto/Whole 30
  • Texas Prime Beef

A cast-iron seared ribeye is a real treat when basted in fresh herbs, garlic, and butter for extra flavor. For a richly flavored steak on the stovetop, season the ribeye steak all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat oil and cook the steak over high heat until crusty on the bottom, about 5 minutes. Turn the steak and add butter, thyme, garlic, and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic, and herbs until the steak is medium-rare, 5 to 7 minutes longer. Transfer to a cutting board and let rest for 10 minutes before serving. Homemade chimichurri, herb or blue cheese compound butter, or slow roasted garlic and cherry tomatoes make a great addition.


44 Farms

a man on a white horse with his hand on a fence

44 Farms

44 Farms was founded in 1909 by Sherwood and Josie McClaren, great grandparents of current owner Bob McClaren. For nearly a century, 44 Farms produced crops and raised cattle. Bob has fond memories of visiting his grandparents on the family farm during his childhood. When the opportunity arose for Bob to run 44 Farms, he jumped at the chance and brought together some of the finest cattlemen and range and production managers in the business. 44 Farms not only produces the finest steaks, but is also recognized as one of the premier Black Angus producers in the country. It is a working ranch, not a factory. The ranchers here know and evaluate every animal they raise - and they know the land and its capabilities. 44 Farms manages for sustainability. By emphasizing livestock health and responsible pasture management, they improve both: cattle help maintain the pasture's natural balance; in turn, the diverse grasses combine to provide top-notch nutrition for the grazing cattle.

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