Grass-fed Beef Rib-eye

Though a cow's diet no doubt affects the flavor and resultant meat and milk, the Beef Rib-eye that we partook in was lean, tender, juicy, and rich in flavor. I look forward to trying more grass-fed lamb and beef from Olsen Farms, and recommend that you do too.

Their Angus is nurtured in green-grass pastures, where they are fed hay and potatoes from their farm. Unlike the majority of commercialized beef in today's market, they do not give any animal by-products or outside food sources to their cattle. Nor do they rely on growth-promoting hormones and antibiotics to fatten their beef.

Grass-fed cattle is also leaner than feedlot grain-fed beef (known for its high fat content, marbling, and caloric level). Did you know that meat sourced from grass-fed cattle have higher Omega-3 fatty acids? We're convinced

Pan-seared Rib-eye Recipe:

1. Cure the steak in kosher salt for 20 min to extract some of the water out of the cells for a concentrated flavor.

2. Wash excess salt off.

3. Pan-sear steak until it takes on a deep, dark brown color on the outside (2-4 min).

4. Put in oven at 400 degrees for 4-6 minutes depending on the cut of the steak.

5. Mount with butter as it heats up in the oven. This helps to seal in the moisture as it self-bastes.

6. Finish with Bloody Mary salt. The Fleur de Sel and sun-dried tomatoes in this salt will make any steak shine!