Ribeye steaks are beloved by steak fans for their big beefy flavor and significant marbling (which leads to a more moist steak). These steaks have been almost completely trimmed of surface fat and less desirable tail meat (0x0).

The thickness of these steaks can vary, as they are cut by weight and the width of whole ribeyes can differ.  However, here are some general guidelines:

10oz steaks will be around 1" thick
12oz steaks will be around 1.25" thick
14oz steaks will be around 1.25"-1.5" thick

Silver Fern brand grass fed beef is raised on the pristine pastures of New Zealand.  With this beef, “grass fed” means 100% grass fed & grass finished.  Silver Fern beef has been produced according to strict EU mandated animal welfare conditions.  The cattle are pastured 100% of the time, with access to paddock areas with windbreaks and other structures for shelter from inclement weather.

This beef is more marbled and flavorful than much of the grass fed beef available in the US.  Read Why Angus Beef is So Well Regarded and The Different Ways Cattle are Raised for more information about what makes it so special.

Not only is free range grass fed beef more humane, it’s better for you too.  100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

Ribeye steaks are delicious simply seasoned and grilled, pan roasted or broiled.

For full cooking directions describing methods used by professional chefs to achieve the perfect steak, please read three techniques for cooking steaks.

Browse more Steak Recipes.

Be sure to let these steaks rest (loosely covered in foil) for about five minutes prior to serving or cutting. This helps ensure a juicy and flavorful steak.

Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above