Ribeye Steak (10 oz)

More ribeye, more cap, more of what makes steak great.

A 10 oz lip-on ribeye steak of 100% grass-fed and grass-finished beef, raised on O'ahu by the Griffith family. The ribeye is the most marbled steak on the animal, and the lip-on cut keeps the prized spinalis (rib cap) intact. At 10 oz, this is a full, satisfying steak for anyone who wants a bigger portion of the best cut on the animal.

Why You'll Love It:

• Grass-Fed & Finished: Deep, complex flavor from pasture-raised cattle on O'ahu land.
• Lip-On Cut: The rib cap stays attached. It's the most prized piece of beef, and you get it with every steak.
• Generous 10 oz Portion: A restaurant-quality serving that doesn't leave you wanting more.
• 'Ohana-Grown: From the Griffith family ranch in Wai'anae. Local, honest, and raised the right way.
• The Best Steak on the Animal: Ask any chef. The ribeye is the one they cook for themselves.

How to Cook:

• Cast Iron: Ripping hot, 4-5 minutes per side for a 10 oz steak. Baste with butter, garlic, and rosemary.
• Grill: Medium-high heat, 4-5 minutes per side. Watch for flare-ups from the marbling.
• Reverse Sear: Low oven (250°F) until 115°F internal, then sear hard for 60 seconds per side.
• Rest It: 5 minutes minimum. The difference between a good steak and a great one.

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