COOKING TIPS ON THE NEXT TAB OVER

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No Hormones, No Antibiotics, No Grain, Ranch Direct - If you are looking for the finest cut, you've found it - congratulate yourself on those mouse skills! There is no finer cut than a filet, and no better beef than Dry Aged Grass fed, so if you are looking for a real treat, add one of these beauties to your cart.

Choosing to add one to your cart will get you one individual filet weighing between 4 and 10 ounces. If you want two, you will need to add the quantity of "2" to your cart and so on...

To prepare a Dry-Aged Steak properly we recommend the following...

1. Thaw and bring to room temperature (you can submerge in a cold sink of water to thaw quickly)
2. Melt Lard or Tallow in a hot cast iron skillet on the stovetop, while bringing the oven to 350 degrees.
3. Salt and pepper the steak. Sear on very high heat for 1 to 2 minutes each side. Look for a "crisp" crust on the steak.
4. Transfer the skillet to the oven (now at 350 degrees) and cook as follows...

Doneness	Cook Time
Rare	3 mins
Med	5 mins
Well (not recommended)	7 mins

5. Remove from cast iron and transfer to room temperature plate.
6. Cover in foil with reflective side towards steak. Crimp edges around plate. Rest for full 10 mins without movement.
7. Cut and enjoy.

For a more detailed description please visit our Ranch Blog at this link, or visit this link for our recommended cookbook on Grass-fed & finished Beef.