The number one email we get after someone's first order: 'I cooked the ribeye like I always do and it came out tougher than I expected. What happened?' Nothing happened — except that grass-fed beef cooks about 30% faster than grain-fed, and the window between perfect and overdone is narrower.
Start with a full thaw: 24 to 48 hours in the refrigerator, still in the vacuum seal. Pat it aggressively dry, salt it more than feels polite, and let it sit at room temperature for 30–40 minutes while your cast iron gets properly hot.
Sear two minutes a side, then work in 60-second flips until an instant-read thermometer says 120–125°F. That's it — pull it. Carryover will take it to a perfect medium-rare while it rests, and the rest matters more with grass-fed than with anything else you'll cook: give it a full ten minutes under loose foil.
Finish with butter, flaky salt, and nothing else. Twenty years of breeding went into that flavor — let it do the talking.
