Cape Grim 100% Grass-Fed Boneless Ribeye
Grass-Fed | 12 Ounces | Hand-Cut | MB4
Some of the most tender, marbled, and flavorful meat on the whole animal
The boneless ribeye is cut from the rib, where the muscle carries more marbling than any other steak, for a rich, juicy, buttery bite. Cape Grim grades its premium rib eye at MB4+, notable marbling for beef that is 100% grass-fed and grass-finished.
Cape Grim cattle graze pasture for life across Tasmania, King Island and Flinders Island, Australia, and never receive grain, antibiotics or hormone growth promotants. Choose a single 12 oz steak, or a 2- or 3-pack.
- 100% grass-fed, grass-finished Tasmanian beef
- 12 oz boneless ribeye steaks
- Rich marbling balanced with deep, beefy flavor
- Aged by Herd & Grace, then frozen at its peak
How to cook it: Pat it dry, salt it, and sear it in a very hot pan or over high heat, letting the fat render. Pull it at 125–130°F for medium-rare and rest it for 5–10 minutes. How to cook an outstanding steak.
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Cooking Suggestions
- Remove thawed steak from the packaging.
- Pat dry and lightly oil both sides.
- Season with salt and pepper.
- Heat 2 Tbsp oil in a skillet over medium-high heat.
- Cook ribeye, undisturbed, for 3 minutes.
- Flip and cook an additional 3 minutes on the second side.
- Add crushed garlic clove and cook until fragrant, about 30 seconds.
- Flip an additional one minute on each side or until the internal temperature reaches 135℉.
- Remove from heat and let rest, covered, for 5 minutes.
- Slice & enjoy!
Wine Pairing
- For a delicious contrast, choose a spicy Zinfandel. The rich fruitiness of the wine and the robust meatiness of the ribeye make for a rich combination.
- Any red wine, such as a Shiraz from Australia or California, contains high acidity and amplifies the flavor and tenderness of the fat and proteins.
About Cape Grim
Cape Grim Beef is entirely grass-fed and guaranteed to be tender, juicy and full flavored compared to other beef. Better yet, as required by Tasmanian law, it is completely free of hormone growth promotants.
With lungs full of clean air and bellies filled with the region’s superior pasture, Cape Grim’s British breeds of cattle have earned their reputation for producing premium-grade beef, sought after by butchers and chefs who have built their careers on choosing the best products and letting quality speak for itself.