Florida Grass-Fed & Finished Delmonico (Ribeye)

Our beef comes straight from Florida Fresh Meat Company’s local farms—grass-fed and grass-finished in Ocala. These farms uphold the highest standards: antibiotic-free, GMO-free, and pesticide-free—so you're getting meat that's as natural as nature intended.

Why it matters for you:

• Exceptional Meat Quality: Grass-fed, grass-finished, non-GMO, pesticide-free, and antibiotic-free..

• Ethical and Sustainable Farming: Hormone- and chemical-free practices for pasture-raised, local meat you can trust.

Approximate weight

Our Favorite Recipe:

 Reverse-Sear Ribeye

Ingredients

• 1 thick ribeye (1.5–2 inches ideal)

• 1–2 tbsp beef tallow

• Kosher salt

• Fresh cracked black pepper

• 2 garlic cloves (optional)

• Rosemary or thyme (optional)

• 1 tbsp butter (optional finishing)

Step 1 — Slow Cook (Oven Phase)

Preheat oven to 225–250°F (low heat is key).

Pat steak dry and season generously with salt (pepper later).

Place steak on a wire rack over a baking sheet
        Airflow helps dry the surface for a better crust.

Cook until internal temp reaches:

• 115–120°F for medium-rare finish

• Usually 30–50 minutes depending on thickness.

(Use a thermometer if possible — this is the secret.)

 Step 2 — Rest Briefly

• Remove steak and rest 5–10 minutes.

• This prevents overcooking during the sear.

 Step 3 — Beef Tallow Sear (The Magic)

1️⃣ Heat cast iron skillet on HIGH until lightly smoking.

2️⃣ Add beef tallow — let it fully melt and shimmer.

3️⃣ Add steak and sear:

• 45–60 seconds per side

• Press lightly for full contact.

4️⃣ Sear the fat cap and edges too.

Step 4 — Optional Basting (Steakhouse Finish)

Lower heat slightly and add:

• butter

• garlic

• herbs

Tilt pan and spoon hot fat over steak for ~30 seconds.

 Final Temps

After searing, steak should land around:

• 130–135°F = medium rare (ideal ribeye)

Rest Again

Rest 5–8 minutes before slicing.

Pro-Level Tips

Pepper after oven stage so it doesn’t burn
Dry surface = better crust than extra oil
Beef tallow gives a darker, crispier sear than butter alone