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• We ship Mondays and Tuesdays, excluding federal holidays and some major holiday weeks.
• Order cut-off is Sundays at 11.59 pm PT to ship on Monday or Tuesday.
• Orders placed on Mondays — we will endeavor to ship your order the next day, Tuesday, however this is not guaranteed.
• Place your order by Sunday (before midnight PT) to get it sent out the next day, Monday or Tuesday at the latest.

Shipping transit time is usually 1 to 3 business days.

As we ship highly perishable items, we only ship every Monday and Tuesday to avoid the potential of your delivery getting delayed or stuck at a FedEx / UPS facility over a weekend.

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• WE SHIP EVERYWHERE IN THE CONTIGUOUS 48 STATES*
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• Minimum order $109.
• There is no shipping option for orders under $109.
• Unfortunately, we’re unable to deliver any orders to PO Boxes.
• All TruBeef Organic products will last in your freezer for 12 months!

TruBeef Organic is committed to Ethical, Sustainable, and Regenerative Livestock Farming. As a Certified Carbon Neutral Business, we compensate for the carbon footprint of everything we do in our business including shipping and dry ice (Co2).

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To ensure smooth and reliable delivery of your order, please double-check that the address you provide us for your order is correct and up to date.

Key Tips:

• Double-Check: Please verify your shipping details are correct at checkout
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Per our shipping terms and conditions (T&Cs: Orders, Shipping, Refunds), we are not responsible for packages that are delayed, lost, delivered thawed, spoiled, and/or undeliverable due to an incorrect, incomplete and/or outdated shipping address provided at checkout.

These instructions are designed specifically for 100% Organic, 100% Grass-Fed steaks and steak bites cooked to a final temperature after resting of medium-rare (130°F) or medium (135°F) doneness.

100% Organic, 100% Grass-Fed steaks are best suited to pan frying. Avoid dry heat cooking sources such as ovens, sous vide, etc.

Meat Thermometer. This invaluable tool takes all the guesswork out of cooking steaks (or any meat) and helps give very consistent results.

 

4 Steps Steak Cooking Tips

PREP.  SEAR ON HIGH HEAT.  COOK ON LOW HEAT.  REST

STEP 1: PREP

1. Thaw the Steak:
• Remove the steak from the freezer, place it on a plate, and thaw it slowly in the refrigerator.
• Once thawed, let it sit at room temperature for 60 to 90 minutes before cooking. This will help ensure an even cooking.
2. Pat Dry & Season:
• Pat the steak dry with paper towels to remove excess moisture. This is essential for a good sear.
• Generously season both sides with salt.

STEP 2: SEAR ON HIGH HEAT

This sear step aims to create a flavorful crust on the outside of the steak, using only high heat.

1. Preheat the Pan:
• Place a heavy-bottomed skillet or cast-iron pan on high heat for 2-3 minutes until very hot.
• Add 1 tablespoon of high smoke point oil (e.g., avocado oil, ghee, or tallow) and heat the oil until shimmering.
  
2. Sear the Steak:
• Place the steak in the pan and let it sear without moving it for approx. 1-2 minutes per side (depending on how hot your pan is) – focusing only on forming a golden-brown crust rather than cooking the steak through.
• If the steak has a fat cap, use tongs to hold the steak on its side to render and brown the fat cap.
  
3. Check the Crust:
• Look for a golden-brown crust before flipping. If it’s not quite there, allow it to sear for another 30 seconds and check again, but avoid overcooking the interior during this stage.

STEP 3: COOK ON LOW–MEDIUM HEAT

This cooking step aims to gently bring the inside of the steak up to the target internal temperature gradually and ensure the inside of the steak and natural fat/collagen seams are fully cooked throughout.

1. Lower the Heat:
• Reduce the heat to medium-low (approximately #2–4 on most stovetops) or maintain a pan surface temperature of 250–275°F (120–135°C).
• The pan should sizzle nice and softly without producing smoke.
• Avoid prodding or squeezing down on the steak while cooking. This will force moisture out.
2. Cook to Target Temperature:
• Continue cooking the steak, flipping every 1–2 minutes to ensure even heat distribution.
• Use a digital meat thermometer to monitor the internal temperature progress:

Medium-Rare: Remove the steak from heat at 125°F (the final temperature will rise to 130°F after resting).
Medium: Remove the steak from heat at 130°F (the final temperature will rise to 135°F after resting). This is the preferred doneness at our dinner table.

1. Add Butter and Aromatics (Optional):
• In the last 2 minutes of cooking, add 1 tablespoon of unsalted butter, a few crushed garlic cloves, and fresh herbs like rosemary or thyme to the pan.
• Tilt the pan slightly and spoon the melted butter and aromatics over the steak to enhance flavor and moisture. Avoid burning the garlic.

STEP 4: REST

1. Rest the Steak:
• Transfer the steak to a cutting board and rest for 5–10 minutes.
• Resting will allow the steak to continue cooking slowly and will generally add another 5°F.
• This allows the juices to be redistributed, ensuring a juicy steak.
• This step is vital to ensure proper cooking to the final target temperature and retain juices.
2. Slice and Serve:
• Slice the steak against the grain to maximize tenderness.
• Serve immediately and enjoy!

Why These Four Steps Matter

• PREP:
  Slow, steady thawing from frozen back to room temperature and patting the steak dry will set you up for a perfect and even sear.

• HIGH-HEAT SEAR:
  The high-heat sear first creates a flavorful crust through the Maillard reaction, locking in juices and enhancing the steak’s texture and flavor.
  
  
• LOW HEAT COOKING:
  Lower heat cooking ensures the interior cooks gently and evenly, breaking down connective tissue and softening collagen into delicious gelatin. This process adds tenderness and creates a juicy, melt-in-your-mouth texture.
  
  
• RESTING:
  Resting is crucial to allow the steak’s juices to redistribute throughout the meat, preventing it from spilling out when sliced. This step ensures every bite is flavorful and moist, allowing the internal temperature to rise to the final target doneness.

Getting to Target Temperature: It’s How You Get There That Matters Most!

How a steak reaches the 130°F internal temperature during cooking is far more critical than simply hitting the target temperature. Here are two examples to illustrate why:

High Heat Only / Fast Cook Example (approx. 4 minutes):

• Steak reaches 130°F quickly, through very high heat only, aka flash frying, but without sufficient cooking time for the steak's interior.
  
  
• Result: The outside will look done, but the inside can remain uneven, with underdone cold spots, collagen seams and connective tissue still intact and almost raw, making the inside of the steak chewy, underdeveloped in flavor, and undercooked – not good.

Sear Then Slow Cook Example (approx. 6–8 minutes after a sear):

• After searing, the steak is cooked slowly at a lower temperature, allowing heat to fully penetrate evenly into the steak. This ensures no underdone cold spots and allows natural fat/collagen seams to break down into tender, gelatinous textures.
  
  
• Result: The interior becomes soft, tender, and evenly cooked, with fully rendered fat and broken-down collagen seams and connective tissues.

Key Takeaway:

• Both steaks in this example have hit the same internal temperature (130°F), yet the final eating experience will be very different because the path to the internal temperature determines the final eating experience of texture, juiciness, and tenderness:
  
  
• Fast cooking only = seared on outside + undercooked connective tissue + chewy texture.
• Sear then slow cooking = even doneness + tender texture, flavorful results.

This is why techniques like searing followed by slow cooking on low heat are so effective and safe, especially for clean, toxin-free, lean, organic grass-fed steaks that benefit from precision and patience.

Disclaimer:
This cooking guide is for informational purposes only. Results may vary depending on ingredients, cooking equipment, cooking appliance power output, meat thermometer calibration, and individual cooking techniques.

Cooking times and temperatures may differ based on your specific cooking appliance power and calibrated settings. Monitor your steak cooking progress closely and adjust your settings to suit your circumstances.

This is our cooking guideline only, but it has served us and our customers well. However, we do recognize personal preference and taste are entirely subjective.

 

Ribeye Steak 1 x 10oz

Ingredients: 100% Organic Grass-Fed Ribeye Beef 

RIBEYE STEAK NUTRITION INFO:
SERVING SIZE: 4oz (113g)
SERVINGS PER CONTAINER: 3

• 220 Calories
• 23g Protein
• 14g Fat
• 0g Carbs
• 158mg CLA
• 103mg Omega 3

RIBEYE STEAK INGREDIENTS: 100% Organic,, Grass-fed and Grass-finished Unaged Beef, Ribeye Steak.