Ribeye Steak
Davis Family Farm
📍 The Story
🍷 Tasting Notes
Rich, deeply beefy flavor with the subtle sweetness characteristic of grass-finished Dexter beef. The 21-day dry age adds nutty, umami notes and exceptional tenderness. Expect a slightly leaner profile than grain-fed ribeye, with complex, mineral undertones from the Kansas prairie grasses.
🔥 How to Cook This Cut
🎬 The Reverse Sear Method (4:32)
- Rest first: Let steak come to room temp for 30-45 minutes
- Season simply: Just coarse salt and fresh black pepper
- Low then high: Oven at 250°F until 115°F internal, then sear hot
- Rest again: 5-10 minutes after searing. Patience pays off!
- Slice against grain: Look for the lines, cut perpendicular
🌾 Meet the Farm
Davis Family Farm
Jeff and Julie Davis raise Dexter cattle and Katahdin sheep on regeneratively managed pastures in Valley Center, Kansas.
Learn more about this farm →⭐ Verified Reviews
"Best ribeye I've ever had, and I don't say that lightly. You can actually taste the difference from store-bought. The dry aging makes it so tender — my husband said it's better than any steakhouse."
"Followed the reverse sear video on here and it came out perfect. The QR code cooking tips are genius — I never would have known the right technique for grass-fed beef otherwise. Will be ordering again."
"Great flavor, very lean compared to what I'm used to. Next time I'll cook it a bit less — the tips here say grass-fed cooks faster and they're right! Still delicious though, and love knowing exactly where it came from."