About this Item

Our 100% grass-fed beef comes from American pasture raised cattle that are never administered antibiotics or growth hormones. Also known as a tenderloin steak or tenderloin filet, this cut is lean and tender with a fine, buttery taste. To get this cut perfectly medium rare from edge to center, the reverse sear is your secret weapon. Generously season with kosher salt, place steaks on a baking rack inside a baking tray and allow to chill uncovered in the fridge overnight; this will allow the seasoning to draw into the meat and dry out the exterior for better browning. Roast at 225°F until the internal temperature reaches 125°F. Allow to rest at least 10 minutes, then sear in a grill or skillet over high heat and enjoy the best steak you’ve ever had.