There’s a reason rib eye is a steak-lover’s favourite: that distinctive fat “eye” running through the centre bastes the meat from within as it cooks, delivering a flavour you simply don’t get from leaner cuts. Our Grass Fed Rib Eye Steak comes from 100% grass-fed, organic, free-range cattle, dry-aged for a minimum of 28 days for real depth of flavour and a tender bite.
This recipe keeps things simple and lets the steak do the talking — a hot sear, a baste of garlic and herb ghee, and a side of golden roasted root vegetables. It’s naturally gluten-free and fits perfectly into a paleo way of eating, with no grains, refined sugar, or dairy proteins anywhere in sight.
Why our Rib Eye is different
Our cattle roam freely across our pastures, grazing as nature intended — no grain finishing, no shortcuts. That slower, grass-fed life produces meat with better marbling and a richer flavour, and the 28-day dry-age does the rest. One of our customers put it best after trying it: “Texture isn’t quite as nice as the fillet steak, but is more flavourful.” That’s the trade-off rib eye lovers make happily, every time.
Pan-Seared Grass-Fed Rib Eye Steak with Garlic Herb Ghee & Roasted Root Vegetables
Equipment
- Heavy cast iron skillet
- Roasting Tray
- Meat thermometer optional, for precise doneness
Ingredients
For the Steak
- 2 Grass Fed Rib Eye Steaks 300g each, brought to room temperature
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- 2 tbsp avocado oil for searing
For the Garlic Herb Ghee
- 2 tbsp ghee
- 3 garlic cloves lightly crushed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
For the Roasted Root Vegetables
- 300 g carrots cut into batons
- 300 g parsnips cut into batons
- 2 tbsp avocado oil
- 0.5 tsp sea salt
- 1 sprig fresh rosemary chopped
Instructions
- Preheat the oven to 200°C (fan 180°C). Toss the carrot and parsnip batons with the avocado oil, sea salt, and chopped rosemary. Spread on a roasting tray and roast for 25-30 minutes, turning halfway, until tender and golden at the edges.
- While the vegetables roast, pat the rib eye steaks dry with kitchen paper and season generously on both sides with sea salt and black pepper.
- Heat the avocado oil in a heavy cast iron skillet over high heat until shimmering. Add the steaks and sear for 2-3 minutes per side for medium-rare, or until a deep golden crust forms.
- Reduce the heat to medium and add the ghee, garlic, rosemary, and thyme to the pan. As the ghee melts, tilt the pan and spoon the fragrant butter over the steaks for 1-2 minutes.
- Transfer the steaks to a warm plate and rest for 5 minutes before slicing against the grain. Serve alongside the roasted root vegetables, spooning over any remaining garlic herb ghee from the pan.
Notes
Ready to cook this one yourself? Our Grass Fed Rib Eye Steak is available now in 2 x 198g or 1 x 300g portions — while stocks last.
Shop our Grass Fed Rib Eye Steak or browse the full grass-fed steak range.
-
Grass Fed Steaks
Grass Fed Rib Eye Steak
Price range: £21.99 through £27.49 Select options This product has multiple variants. The options may be chosen on the product page
From our family farm to your table — enjoy!
Simon and the team at Green Pasture Farms
