Hey Meat Lover,
I’m the proud owner of Palm Cattle Company, a family-run ranch in Florida where we pour our hearts into raising exceptional beef that’s as flavorful as it is sustainable. Our Palm Ranch Ribeye is the crown jewel of our herd, and I’m thrilled to share it with you! I want you to savor every bite of this richly marbled steak, so let me walk you through my favorite way to cook it—simple, with just a little salt, a little pepper, and a cast iron skillet!
Here’s how I do it on the ranch to bring out the best in our ranch raised beef!
Our Story and Our Beef
At The Palm Cattle Company, we raise our cattle on open pastures, letting them graze freely on the best grass! This gives The Palm Ranch ribeye it's signature marbling—those delicate streaks of fat that melt into every bite, delivering a tender, juicy flavor that’s hard to beat. We’re committed to sustainable practices and animal welfare, ensuring our beef is good for you, our cattle and the next generation of ranchers!
Alright back to cooking!
My Go-To Cast Iron Skillet Ribeye Recipe
Cooking our ribeye in a cast iron skillet is my favorite way to honor its quality. The skillet’s even heat gives you a perfect sear, locks in juices, and creates a crust that’s pure magic. Here’s how I cook it at home for my family, keeping it simple to let the beef shine!
What You’ll Need
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1 Palm Ranch Ribeye steak (1–1.5 inches thick, about 12–16 oz)
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Salt
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Freshly ground black pepper
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1 tablespoon high-smoke-point oil (I like Duck Fat)
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1 tablespoon unsalted butter (optional)
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A sprig of rosemary or thyme (optional)
How to cook It
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Prep the Steak: Take the ribeye out of the fridge 30–60 minutes before cooking to warm to room temperature. This ensures it cooks evenly.
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Season Simply: Sprinkle both sides with generous amount of salt and freshly ground black pepper. Yep...That’s it! The beef's natural flavor doesn’t need much else!
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Heat the Skillet: Heat your choice of oil or fat on medium-high until smoking. This is the key to that golden, caramelized crust.
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Sear It Right: Place the ribeye in the skillet and let it sizzle undisturbed for 3–4 minutes until a crust forms. If it sticks, give it a moment—it’ll release when ready. Then flip it and sear the other side for another 3–4 minutes.
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Add a Buttery Touch (Optional): For a little extra love, toss in a tablespoon of unsalted butter and a sprig of rosemary. Tilt the skillet and spoon the melted butter over the steak, infusing it with flavor.
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Check and Rest: Check the steak's firmness is to your liking and let rest before slicing.
Serving Suggestions
I slice the ribeye against the grain and serve it with simple sides like roasted potatoes or a fresh garden salad. The bold, beefy flavor of our Palm Ranch ribeye makes every meal feel like a special occasion.
Why Buy Beef from Us?
When you order from our family at www.PalmCattle.com, you’re not just getting an exceptional cut of beef—you’re supporting our family ranch, which has been in cattle for decades! Our direct-to-consumer model means you get the freshest, most flavorful steak delivered right to your door!
Fire up your cast iron and enjoy the "meats" of our labor!
Happy cooking,
Spenser, Owner of The Palm Cattle Company at The Palm Ranch
