Grass-Fed & Grass-Finished Bone-in Ribeye

The King of Steaks: 100% Grass-Fed & Grass-Finished Bone-In Ribeye

When it comes to premium cuts of beef, the Ribeye stands alone. Renowned for its rich marbling, buttery texture, and deep, beefy flavor, it is the ultimate choice for a celebratory dinner, a weekend cookout, or a luxurious cast-iron sear. But at Twisted V Market, we believe a great steak is defined by more than just its cut: it is defined by how the animal was raised.

Our 100% Grass-Fed and Grass-Finished Bone-In Ribeye represents the pinnacle of ethical farming and culinary excellence. Sourced from the lush, open pastures of Peace & Wonder Ranch right here in East Texas, this is steak the way it was meant to be: entirely natural, deeply flavorful, and free of the artificial interventions found in industrial feedlot beef.

Leaving the bone intact isn’t just about presentation (though it does look incredible on the plate). The bone acts as a natural insulator during the cooking process. As the marrow heats up, it gently permeates the surrounding meat, basting the steak from the inside out and enhancing the rich, complex flavors of the grass-finished beef.

The Peace & Wonder Ranch Standard: Purely Pasture-Raised

We partner exclusively with Peace & Wonder Ranch because their commitment to regenerative agriculture and animal welfare matches the strict standards of Twisted V Market.

In the conventional meat industry, cattle are often hurried through their lifespan, spending their final months in crowded feedlots where they are rapidly fattened on a diet of genetically modified corn, soy, and grain. This creates an artificially fatty steak that lacks true nutritional value and the complex, earthy flavor profile of natural beef.

Our Ribeye Steaks are different. They are 100% Grass-Fed and Grass-Finished.

• A Natural Diet: These cattle spend their entire lives foraging on diverse, sun-drenched East Texas grasses. They are never supplemented with grain.

• No Hormones or Antibiotics: The cattle grow at a healthy, natural pace without the need for synthetic growth hormones or preventative antibiotics.

• Denser, Healthier Meat: Because these animals get regular exercise foraging on pasture, the meat is naturally denser and more structurally sound than feedlot beef.

By choosing our local grass-finished Ribeye, you are investing in a superior culinary experience while actively supporting sustainable, regenerative farming practices in your local community.

The Nutritional Superiority of a Grass-Finished Ribeye

Many people assume that because a Ribeye is a naturally fatty cut of meat, it is a “guilty pleasure.” However, when that Ribeye comes from a 100% grass-finished animal, the nutritional profile changes dramatically. For those following a Carnivore, Keto, Paleo, or Animal-Based diet, a grass-finished Ribeye is considered a nutritional superfood.

Because the cattle consume a biologically appropriate diet of fresh pasture grass, the fat in this steak is incredibly healthy and nutrient-dense:

• A Heart-Healthy Omega Ratio: Grain-fed beef is notoriously high in inflammatory Omega-6 fatty acids. Grass-finished beef, however, maintains a highly favorable, anti-inflammatory ratio of Omega-3 to Omega-6 fatty acids.

• Rich in CLA (Conjugated Linoleic Acid): Grass-finished beef contains up to five times more CLA than conventional beef. CLA is a powerful, naturally occurring fatty acid that has been scientifically linked to improved metabolic health, reduced body fat, and a stronger immune system.

• Loaded with Bioavailable Vitamins: A diet of fresh grass translates directly to meat that is significantly higher in vital antioxidants like Vitamin E, as well as essential B-Vitamins (especially B12), zinc, iron, and potassium.

You don’t have to compromise your health goals to enjoy a world-class steak. Our grass-finished Ribeye provides the essential, healthy fats your body needs to thrive.

How to Cook a Grass-Finished Bone-In Ribeye

Cooking a 100% grass-finished steak requires a slightly different approach than cooking conventional grocery store meat. Because grass-finished beef is naturally denser, leaner overall, and free of artificial water weight, it cooks about 30% faster than feedlot beef.

To achieve a mouthwatering, tender, and perfectly cooked Ribeye, follow these chef-recommended steps:

1. Bring the Steak to Room Temperature Never cook a cold steak. Remove your Ribeye from the refrigerator at least 45 minutes to an hour before cooking. Allowing the meat to come to room temperature ensures that it cooks evenly from edge to center. If you throw a cold steak into a hot pan, the outside will burn before the inside is properly warmed, resulting in tough meat.

2. Season Generously, but Simply Because our grass-finished Ribeye has a complex, robust, and earthy flavor profile, it does not need heavy marinades or complex spice rubs. Generously coat both sides of the steak with coarse sea salt and freshly cracked black pepper. If you want to elevate the flavor, a small pinch of garlic powder is all you need.

3. The Reverse Sear Method (Highly Recommended) Because the bone-in Ribeye is a thick cut of meat, the “Reverse Sear” is the absolute best way to guarantee a perfect medium-rare without overcooking the exterior.

• Preheat your oven to 250°F (120°C).

• Place the seasoned steak on a wire rack over a baking sheet and bake until the internal temperature reaches about 115°F (usually 25–35 minutes).

• Remove the steak from the oven.

• Heat a cast-iron skillet over high heat with a high-smoke-point fat (like our Twisted V Market raw pork leaf fat or beef tallow).

• Sear the steak for just 60 to 90 seconds per side to develop a rich, caramelized crust.

4. The Classic Cast-Iron Butter Baste If you prefer a traditional stovetop cook, heat a cast-iron skillet over medium-high heat. Sear the steak for about 3–4 minutes per side. During the last minute of cooking, drop a large tablespoon of grass-fed butter, a sprig of fresh rosemary, and a crushed garlic clove into the pan. Tip the pan slightly and use a spoon to continuously baste the melted, infused butter over the top of the steak.

5. Rest the Meat! This is the most critical step. Once you remove the Ribeye from the heat, place it on a cutting board and let it rest for at least 7 to 10 minutes before slicing. This allows the muscle fibers to relax and the juices to redistribute evenly throughout the steak. If you cut into it immediately, all the flavorful juices will spill out onto the board, leaving you with a dry steak.

Packaging and Thawing

Our Bone-In Ribeye Steaks average 1.2 lbs and are individually vacuum-sealed and flash-frozen immediately after processing to lock in peak freshness, flavor, and nutritional value.

Safe Thawing Instructions: For the best results, place the vacuum-sealed steak in your refrigerator 24 hours before you plan to cook it. Allowing it to thaw slowly in a cold environment protects the cellular structure of the meat, ensuring maximum tenderness.

If you are in a rush, you can place the sealed package in a bowl of cold tap water. Never use warm or hot water, and never microwave the steak to thaw it, as this will prematurely cook the exterior and ruin the texture of the grass-finished beef.

Elevate Your Next Dinner

Whether you are celebrating a special occasion, hosting a backyard barbecue, or simply treating yourself to the ultimate Carnivore-approved dinner, the Bone-In Ribeye is a showstopper.