COOKING THE PERFECT BEEF RIBEYE - 2 WAYS

HOW TO GRILL THE PERFECT BEEF RIBEYE STEAK (using charcoal or hardwoods): 

1. Remove the thawed out Force of Nature Ribeye Steak from the packaging. 
2. Pat dry with a paper towel
3. Liberally season the entire steak with salt (do this step a few hours before you cook the steak for optimal results - we like to use Diamond Crystal Kosher salt). 
4. Let the seasoned steak sit out at room temperature for 20-30 minutes. (optional step but this gives you optimal results). 
5. Heat up your charcoal or hardwoods
6. When the charcoal or hardwoods are white hot, place them on one side of your grill establishing two distinct heat zones. 
7. Place the Beef Ribeye directly above the hot coals until there is a nice bubbling crust on the outside of the ribeye. (about 2-3 minutes) 
8. Flip the steak and repeat step 6. (another 2-3 minutes) 
9. Remove the steak from the direct heat, place it on indirect heat, and close the grill lid (continue to let cook for 5-7 minutes). 
10. Make sure the vents on your grill are open to release the smoke so it can act as an oven to complete the cooking process. 
11. Once the steak reaches ~130-132 degrees internally, remove from the grill. (use a meat thermometer for this step). 
12. Top the steak with a dollop of grassfed butter, Cover with tin foil, and let rest for 5-10 minutes. *Very Important*
13. Remove the tin foil. Using a knife, cut the ribeye against the grain. 
14. Finish by sprinkling some flaky salt over the steak. 
15. Enjoy! 

HOW TO COOK THE PERFECT BEEF RIBEYE USING A CAST IRON SKILLET:

1. Preheat oven to 425 degrees. 
2. Remove the thawed out Force of Nature Ribeye Steak from the packaging. 
3. Pat dry with a paper towel
4. Liberally season the entire steak with salt (do this step a few hours before you cook the steak for optimal results - we like to use Diamond Crystal Kosher salt). 
5. Let the seasoned steak sit out at room temperature for 20-30 minutes. (optional step but this gives you optimal results). 
6. Using high heat, heat up your cooking fat (you can use Extra virgin olive oil, Avocado oil, grassfed butter, grassfed ghee, beef tallow, or pork tallow) 
7. Once your cooking fat is hot, place the Ribeye down and sear for 2 minutes or until there is a nice bubbling crust on the outside of the ribeye. 
8. Flip the steak and repeat step 6 (another 2 minutes or until you get a bubbling crust). 
9. Using an oven mit, remove the entire skillet with the steak still in it from the heat and place into the oven. 
10. Let the steak continue to cook for 7-9 minutes or until the internal temperature reaches ~130-132 degrees internal temperature. (use a meat thermometer for this step) 
11. Remove the pan from the oven and place the steak on a clean surface
12. Top the steak with a dollop of grass fed butter, cover with tin foil, and let rest for 5-10 minutes. *Very Important* 
13. Remove the tin foil. Using a knife, cut the ribeye against the grain. 
14. Finish by sprinkling some flaky salt over the steak. 
15. Enjoy!