Pasture-Raised Ribeye The ribeye is the cut people mean when they say a steak should taste like a steak. Deep marbling through the muscle, rich beef flavour, and enough fat to stay tender when it hits the pan. Ours comes from Rhyno's farm outside Kroonstad. Nguni and Mashona cattle raised entirely on pasture, moved four times a day onto fresh grass. No antibiotics, no hormones, nothing you wouldn't want on your table. About the ribeye Cut from the rib section, this is one of the most flavourful cuts on the animal. The marbling, the flecks of fat running through the meat, is what makes it. It renders down as the steak cooks, keeping the beef tender and carrying the flavour deep into every bite. Ours is aged for tenderness before it reaches you. How to cook it Ribeye wants high heat, fast. Take it out of the fridge 30 minutes before cooking. Season generously with salt and cracked pepper. Get your pan, cast iron works best, or your braai coals as hot as they'll go. Sear for 3 to 4 minutes each side for medium-rare, depending on thickness. Rest for at least 5 minutes before slicing. That resting time is not optional, it lets the juices settle back into the meat instead of running onto the board.