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Ribeye Steaks for Dinner

The ribeye steak is my favorite cut of beef. They’re great for special occasions and celebrating at home, but I especially love them for a surprise weeknight dinner. There’s usually seven in a split-side, fourteen in a full side.

There’s as many ways to cook a steak as there are cuts, but as long as you don’t overcook it it’s hard to go wrong. Here’s the way I like to prepare them;

Thaw them in the package on the counter or in the refrigerator well ahead of when you’ll cook them. I’ve thawed them under water before and I’m never as happy as if I just planned ahead. Then take them out of the package and let them warm up a bit on a cooking rack. This also dries the surface out. A dryer surface will result in a better sear because the heat isn’t boiling all that moisture off before it starts cooking the meat.

These are 10 ounce ribeyes and just look at the marbling on these. Not every side is going to grade out to Prime, but this one surely did. The butcher did a beautiful job of trimming these too, this is right out of the package.

Get a cast iron skillet hot on medium heat. Let it warm up plenty, maybe 10 minutes, so it has a huge reservoir of heat in it. You want it to be just as hot for the second side as it is for the first. Put a bit of olive oil, not a lot, in the skillet and wipe it around with a paper towel. Just before you’re ready to put the steaks in season them with salt and pepper. If you season them too early a bit of moisture will form on the surface and that will work against developing the nice crust we want.

Drop them in and press them down into the skillet so they make good contact. Let them cook for a couple of minutes, how long exactly will depend on how you like them done and how hot your pan is.

Flip them and press them down again. If your pan was hot enough, you should get a nice crust on both sides.

Let them rest on a rack for 5 minutes. The rack prevents the bottom from steaming and losing that nice crust. I don’t cover them for the same reason. It seems like they lose less of the juices this way too.

Plate them however you like. A nice herb butter can really put them over the top, but these tasted great even without it.

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Thanksgiving at the Ranch

Twice a day, every day, rain or shine, holiday or weekday, Ty drives over to feed the yearling heifers.

First stop is the silage pile. We make our silage from sorghum grass grown right on the ranch. It’s harvested while green, then chopped, piled up, and packed down. The natural sugars in the sorghum ferment slightly and break it down to be more nutritious for the cattle. Ty loads the tubs up with a pitchfork.

Next a quick stop by the barn to load up some buckets of corn.

Silage goes down in the bunk line first with the corn on top, then Ty mixes it all together with the hay fork. And that’s it. No antibiotics. No growth hormones.

They’re always glad to see Ty, but they aren’t too sure about strangers with cameras. They waited to dig in until we left.

And that’s how it’s done. If you have any questions about the process send us an email.