Recipes

1. Do not defrost quickly! We know you're excited, but defrosting the product in the microwave or using other quick defrosting methods will compromise the flavor and texture of your meat. Allow the meat to naturally defrost in the fridge over 24-36 hours. 2. Make sure your grill is hot! Let the grill heat up for about 10-15 minutes to 400°F before placing steaks on the grill. Adding steaks to a hot grill will give it a nice sear on the outside, while keeping the center juicy. 3. Recommended grilling times in minutes at 400°F (*disclaimer: the USDA recommends cooking your steaks to 145°F) RARE: 120-130°F, 2:30 per side MEDIUM-RARE: 130-135°F, 3:30 per side MEDIUM: 135-145°F, 4:30 per side MEDIUM-WELL: 145-155°F, 5:30 per side WELL-DONE: 155-165°F, 6:30 per side

Ingredients: 2 ribeye steaks (1-1.5 inches thick) 2 tbsp olive oil (or your preferred oil) 3-4 cloves garlic, smashed 2-3 sprigs fresh thyme (or rosemary) 1-2 tbsp unsalted butter Salt and freshly ground black pepper to taste Instructions: Prepare the SteaksTake the ribeye steaks out of the fridge about 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat the steaks dry with paper towels to remove any moisture. Season GenerouslySeason both sides of the steaks with salt and freshly ground black pepper. Be generous with the seasoning, especially on the fatty edges—this helps build a flavorful crust. Heat Your PanHeat a large cast iron skillet (or heavy-bottomed pan) over medium-high heat. Let it get very hot, about 3-4 minutes. Add the olive oil and swirl it around to coat the bottom of the pan. You want the oil to shimmer but not smoke. Sear the SteaksAdd the ribeye steaks to the pan and let them sear for about 4-5 minutes on the first side. Resist the urge to move them around—let them form that perfect caramelized crust. You should hear a satisfying sizzle when they hit the pan. Flip and Add AromaticsFlip the steaks to the other side. Immediately add the smashed garlic cloves, fresh thyme (or rosemary), and butter to the pan. Once the butter melts, spoon it over the steaks to baste them. This step adds amazing flavor and helps keep the steaks juicy. Cook to Desired DonenessContinue cooking the steaks for another 4-5 minutes, depending on how you like them cooked: Medium-rare: 130-135°F Medium: 140-145°F Well-done: 155°F+Use a meat thermometer for the most accurate results. Keep in mind that ribeyes cook a bit faster because of their marbling, so keep an eye on them. Rest the SteaksOnce your steaks are cooked to your desired level, remove them from the pan and let them rest for 5-10 minutes. This allows the juices to redistribute and ensures the steak remains tender and juicy. Serve and EnjoySlice the ribeye against the grain for maximum tenderness. Serve with your favorite sides, like roasted potatoes, sautéed greens, or a fresh salad.