Southern Grande - Australian - Ribeye Roast (Boneless). Grass-Fed

𝗣𝗿𝗼𝗱𝘂𝗰𝘁 𝗢𝘃𝗲𝗿𝘃𝗶𝗲𝘄
Southern Grande delivers a truly authentic beef experience for those who prefer their meat raised exactly as nature intended. This 100 percent grass-fed ribeye offers a noticeably more robust, earthy, and complex flavor profile compared to grain-fed alternatives. While grass-fed beef is naturally leaner, this specific cut boasts an impressive level of natural marbling, ensuring a tender and juicy steak that does not compromise on its clean, pastoral heritage.

𝗞𝗲𝘆 𝗙𝗲𝗮𝘁𝘂𝗿𝗲𝘀

Origin: Southern Grande.

Diet: 100 percent pasture-raised and grass-fed.

Health Profile: Naturally lower in overall fat while being richer in Omega-3 fatty acids and antioxidants.

Flavor Profile: A pronounced, distinctly beefy, and earthy taste that stands out on the palate.

𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗥𝗲𝗰𝗼𝗺𝗺𝗲𝗻𝗱𝗮𝘁𝗶𝗼𝗻
Because grass-fed beef is naturally leaner, it cooks approximately 30 percent faster than a grain-fed ribeye. It is critical not to overcook it. Sear it over high heat to build a crust, but lower the temperature immediately after flipping. Grass-fed steaks benefit tremendously from butter basting during the final minutes of cooking to introduce rich fats back into the lean meat. Cook strictly to medium-rare and allow it to rest generously.

𝗚𝗮𝗿𝗹𝗶𝗰 𝗔𝗻𝗱 𝗛𝗲𝗿𝗯 𝗕𝘂𝘁𝘁𝗲𝗿 𝗕𝗮𝘀𝘁𝗲𝗱 𝗥𝗶𝗯𝗲𝘆𝗲
Since grass-fed beef lacks the heavy intramuscular fat of grain-fed Wagyu, adding a rich compound butter during the cooking process elevates the texture and rounds out the earthy flavor beautifully.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

2 tablespoons unsalted butter

2 cloves garlic, lightly crushed

2 sprigs fresh rosemary

2 sprigs fresh thyme

Coarse sea salt and freshly cracked black pepper

𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀

Bring the ribeye to room temperature for 30 minutes and season generously with coarse salt and pepper.

Heat a cast-iron skillet until smoking hot and add a high smoke-point oil.

Sear the steak for 2 to 3 minutes on the first side to develop a deep, dark crust.

Flip the steak and immediately reduce the heat to medium.

Add the butter, crushed garlic, rosemary, and thyme to the pan.

As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted herb butter over the steak for the remaining 2 to 3 minutes of cooking.

Remove from the pan when it hits medium-rare and let it rest for 5 to 8 minutes before serving.