{"product_id":"florida-grass-fed-finished-ribeye-delmonico-steak-bundle","title":"Florida Grass-Fed \u0026 Finished Ribeye (Delmonico) Steak Bundle","description":"\u003cp data-end=\"217\" data-start=\"141\"\u003eIndividual steaks totaling 10lbs ( approximately 8-11 steaks) \u003c\/p\u003e\n\u003cp data-end=\"217\" data-start=\"141\"\u003e\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e\u003cbr\u003eOur 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"402\" data-start=\"375\"\u003e\u003cstrong data-end=\"402\" data-start=\"375\"\u003eWhy it matters for you:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-end=\"714\" data-start=\"403\"\u003e\n\u003cli data-end=\"507\" data-start=\"403\"\u003e\n\u003cp data-end=\"507\" data-start=\"405\"\u003e\u003cstrong data-end=\"434\" data-start=\"405\"\u003eExceptional Meat Quality:\u003c\/strong\u003e Grass-fed, grass-finished, non-GMO, pesticide-free, and antibiotic-free..\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"714\" data-start=\"593\"\u003e\n\u003cp data-end=\"714\" data-start=\"595\"\u003e\u003cstrong data-end=\"631\" data-start=\"595\"\u003eEthical and Sustainable Farming:\u003c\/strong\u003e Hormone- and chemical-free practices for pasture-raised, local meat you can trust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"white-space: pre-wrap;\"\u003e \u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"white-space: pre-wrap;\"\u003eApproximate weight\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"white-space: pre-wrap;\"\u003e\u003cbr\u003eOur Favorite Recipe:\u003c\/p\u003e\n\u003cp data-rte-preserve-empty=\"true\" style=\"white-space: pre-wrap;\"\u003e Reverse-Sear Ribeye\u003c\/p\u003e\n\u003ch3 data-start=\"429\" data-end=\"447\"\u003eIngredients\u003c\/h3\u003e\n\u003cul data-start=\"448\" data-end=\"652\"\u003e\n\u003cli data-start=\"448\" data-end=\"485\"\u003e\n\u003cp data-start=\"450\" data-end=\"485\"\u003e1 thick ribeye (1.5–2 inches ideal)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"486\" data-end=\"512\"\u003e\n\u003cp data-start=\"488\" data-end=\"512\"\u003e1–2 tbsp \u003cstrong data-start=\"497\" data-end=\"512\"\u003ebeef tallow\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"513\" data-end=\"526\"\u003e\n\u003cp data-start=\"515\" data-end=\"526\"\u003eKosher salt\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"527\" data-end=\"555\"\u003e\n\u003cp data-start=\"529\" data-end=\"555\"\u003eFresh cracked black pepper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"556\" data-end=\"584\"\u003e\n\u003cp data-start=\"558\" data-end=\"584\"\u003e2 garlic cloves (optional)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"585\" data-end=\"615\"\u003e\n\u003cp data-start=\"587\" data-end=\"615\"\u003eRosemary or thyme (optional)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"616\" data-end=\"652\"\u003e\n\u003cp data-start=\"618\" data-end=\"652\"\u003e1 tbsp butter (optional finishing)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"654\" data-end=\"657\"\u003e\n\u003ch2 data-start=\"659\" data-end=\"696\"\u003eStep 1 — Slow Cook (Oven Phase)\u003c\/h2\u003e\n\u003cp data-start=\"698\" data-end=\"750\"\u003ePreheat oven to \u003cstrong data-start=\"718\" data-end=\"731\"\u003e225–250°F\u003c\/strong\u003e (low heat is key).\u003c\/p\u003e\n\u003cp data-start=\"752\" data-end=\"817\"\u003ePat steak dry and season generously with salt (pepper later).\u003c\/p\u003e\n\u003cp data-start=\"819\" data-end=\"924\"\u003ePlace steak on a wire rack over a baking sheet\u003cbr data-start=\"869\" data-end=\"872\"\u003e        Airflow helps dry the surface for a better crust.\u003c\/p\u003e\n\u003cp data-start=\"926\" data-end=\"963\"\u003eCook until internal temp reaches:\u003c\/p\u003e\n\u003cul data-start=\"964\" data-end=\"1054\"\u003e\n\u003cli data-start=\"964\" data-end=\"1002\"\u003e\n\u003cp data-start=\"966\" data-end=\"1002\"\u003e\u003cstrong data-start=\"966\" data-end=\"979\"\u003e115–120°F\u003c\/strong\u003e for medium-rare finish\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1003\" data-end=\"1054\"\u003e\n\u003cp data-start=\"1005\" data-end=\"1054\"\u003eUsually \u003cstrong data-start=\"1013\" data-end=\"1030\"\u003e30–50 minutes\u003c\/strong\u003e depending on thickness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1056\" data-end=\"1111\"\u003e\u003cem data-start=\"1056\" data-end=\"1111\"\u003e(Use a thermometer if possible — this is the secret.)\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"1113\" data-end=\"1116\"\u003e\n\u003ch2 data-start=\"1118\" data-end=\"1145\"\u003e Step 2 — Rest Briefly\u003c\/h2\u003e\n\u003cul data-start=\"1146\" data-end=\"1232\"\u003e\n\u003cli data-start=\"1146\" data-end=\"1187\"\u003e\n\u003cp data-start=\"1148\" data-end=\"1187\"\u003eRemove steak and rest \u003cstrong data-start=\"1170\" data-end=\"1186\"\u003e5–10 minutes\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1188\" data-end=\"1232\"\u003e\n\u003cp data-start=\"1190\" data-end=\"1232\"\u003eThis prevents overcooking during the sear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1234\" data-end=\"1237\"\u003e\n\u003ch2 data-start=\"1239\" data-end=\"1282\"\u003e Step 3 — Beef Tallow Sear (The Magic)\u003c\/h2\u003e\n\u003cp data-start=\"1284\" data-end=\"1341\"\u003e1️⃣ Heat cast iron skillet on HIGH until lightly smoking.\u003c\/p\u003e\n\u003cp data-start=\"1343\" data-end=\"1395\"\u003e2️⃣ Add beef tallow — let it fully melt and shimmer.\u003c\/p\u003e\n\u003cp data-start=\"1397\" data-end=\"1420\"\u003e3️⃣ Add steak and sear:\u003c\/p\u003e\n\u003cul data-start=\"1421\" data-end=\"1483\"\u003e\n\u003cli data-start=\"1421\" data-end=\"1449\"\u003e\n\u003cp data-start=\"1423\" data-end=\"1449\"\u003e\u003cstrong data-start=\"1423\" data-end=\"1449\"\u003e45–60 seconds per side\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1450\" data-end=\"1483\"\u003e\n\u003cp data-start=\"1452\" data-end=\"1483\"\u003ePress lightly for full contact.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1485\" data-end=\"1520\"\u003e4️⃣ Sear the fat cap and edges too.\u003c\/p\u003e\n\u003chr data-start=\"1522\" data-end=\"1525\"\u003e\n\u003ch2 data-start=\"1527\" data-end=\"1578\"\u003eStep 4 — Optional Basting (Steakhouse Finish)\u003c\/h2\u003e\n\u003cp data-start=\"1579\" data-end=\"1607\"\u003eLower heat slightly and add:\u003c\/p\u003e\n\u003cul data-start=\"1608\" data-end=\"1633\"\u003e\n\u003cli data-start=\"1608\" data-end=\"1616\"\u003e\n\u003cp data-start=\"1610\" data-end=\"1616\"\u003ebutter\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1617\" data-end=\"1625\"\u003e\n\u003cp data-start=\"1619\" data-end=\"1625\"\u003egarlic\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1626\" data-end=\"1633\"\u003e\n\u003cp data-start=\"1628\" data-end=\"1633\"\u003eherbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1635\" data-end=\"1689\"\u003eTilt pan and spoon hot fat over steak for ~30 seconds.\u003c\/p\u003e\n\u003chr data-start=\"1691\" data-end=\"1694\"\u003e\n\u003ch2 data-start=\"1696\" data-end=\"1714\"\u003e Final Temps\u003c\/h2\u003e\n\u003cp data-start=\"1715\" data-end=\"1755\"\u003eAfter searing, steak should land around:\u003c\/p\u003e\n\u003cul data-start=\"1756\" data-end=\"1800\"\u003e\n\u003cli data-start=\"1756\" data-end=\"1800\"\u003e\n\u003cp data-start=\"1758\" data-end=\"1800\"\u003e\u003cstrong data-start=\"1758\" data-end=\"1800\"\u003e130–135°F = medium rare (ideal ribeye)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1802\" data-end=\"1805\"\u003e\n\u003ch2 data-start=\"1807\" data-end=\"1823\"\u003eRest Again\u003c\/h2\u003e\n\u003cp data-start=\"1824\" data-end=\"1860\"\u003eRest \u003cstrong data-start=\"1829\" data-end=\"1844\"\u003e5–8 minutes\u003c\/strong\u003e before slicing.\u003c\/p\u003e\n\u003chr data-start=\"1862\" data-end=\"1865\"\u003e\n\u003ch2 data-start=\"1867\" data-end=\"1886\"\u003ePro-Level Tips\u003c\/h2\u003e\n\u003cp data-start=\"1887\" data-end=\"2090\"\u003ePepper after oven stage so it doesn’t burn\u003cbr data-start=\"1931\" data-end=\"1934\"\u003eDry surface = better crust than extra oil\u003cbr data-start=\"1977\" data-end=\"1980\"\u003eBeef tallow gives a darker, crispier sear than butter alone\u003c\/p\u003e","brand":"Florida Fresh Meats \u0026 Seafood","offers":[{"title":"10lbs","offer_id":67717077074016,"sku":null,"price":250.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0626\/1427\/4144\/files\/Delmonico_2B_2528Ribeye_2529.png?v=1743182793","url":"https:\/\/ranchersmarket.co\/products\/florida-grass-fed-finished-ribeye-delmonico-steak-bundle","provider":"Rancher's Market","version":"1.0","type":"link"}