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Serenity Valley Farms

Beef-Ribeye Steak

Beef-Ribeye Steak

$34.99 USD
$34.99 USD
Sale Sold out
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Pasture-Raised Beef · 21-Day Dry-Aged
The cut that makes the case for dry-aging.
Heavily marbled to begin with, then three weeks in the cooler to concentrate it. If you are only going to try one of our steaks, try this one.
1.5–2 LB
Per steak
21
Days dry-aged
130°
Medium-rare
What twenty-one days actually does
A wet-aged steak
sits in its own juices in a sealed bag. It gets more tender, but nothing evaporates and nothing concentrates — you finish with the same flavour you started with, in a softer package. Almost every steak sold in America is aged this way, because it loses no weight.
Here
ours hangs in open air for twenty-one days. Moisture leaves. The outside dries and gets trimmed away, so we sell less steak than we started with — and what is left tastes more like itself. That trim loss is the whole reason dry-aging is rare.
Marbling is fat inside the muscle rather than around it, and the ribeye has more of it than any other cut. Under heat it melts through the meat instead of running off. That is why a ribeye forgives a cook who is a minute late, and why it is the steak most people picture when they picture steak.
From the farm
A ribeye is where an animal that was raised slowly and finished properly has nowhere to hide. This is the cut we would want someone to judge us on.
How to cook it
01
Dry surface, hot pan, and do not move it. Pat it dry and let it sit out while the pan gets properly hot. A wet steak steams. Lay it down and leave it alone until it releases on its own.
02
Thick steaks want two heats. Sear hard on both sides, then move it somewhere gentler — the cool side of the grill or a low oven — to finish. Trying to do both jobs at one temperature is how the outside burns before the middle is warm.
03
Butter and thyme at the end, not the start. Butter burns long before a steak is done. Add it in the last minute, tilt the pan, and spoon it over.
04
Pull it at 125°F for medium-rare. Carryover carries it to about 130°F while it rests. Every minute after that is a decision you cannot undo — a thermometer is the only honest way to cook a steak this good.
05
Rest it, and cut across the grain. Ten minutes. Cutting early empties the steak onto the board.
What you’re getting
One ribeye steak — 1.5 to 2 lb
Dry-aged twenty-one days — in open air, not in a bag
Pasture-raised — no antibiotics, no added hormones
Raised in Monticello, Kentucky — USDA inspected · EST. 48210
Who vouches for us
Homegrown By Heroes
Homegrown By Heroes
Farmer veteran certified
Weston A. Price Foundation
Weston A. Price
Wise Traditions listed
Kentucky Proud
Kentucky Proud
KY Dept. of Agriculture
Appalachia Proud
Appalachia Proud
Mountains to Market
USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

Shipping & delivery

Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

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We ship to the 48 contiguous states. Not currently to AK or HI.

Our guarantee

If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

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  • The Best Tasting Meat

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    "The best tasting beef, pork, and chicken products in Kentucky!
    So much better than store bought."
    — William L., Google Review

  • Awesome!!!

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    "Awesome place to get meats & eggs — really good quality meats.
    Bob & Colleen have the best stuff around. Highly recommend!"
    — Don, Google Review

  • Beautiful!

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    "The meat is beautiful, absolutely love it — I'll be ordering again soon."
    — Brandi H., Google Review