All of our beef is sourced from the upper plains of the Midwest, where the temperature, soil, climate, and terrain all work in harmony to produce the finest steaks in the country.

Each and every one of our steaks is hand-selected for quality then wet-aged for 28-35 days to achieve optimal tenderness. Absolutely delicious and easy to prepare, enjoy our steaks grilled or try our favorite Reverse Sear Method.

Steak Seasoning

Our steaks are so flavorful that they really don’t require any steak sauce at all.

Of course, you are free to add your personal seasoning preferences, or consider marinating to help enhance the natural flavor. Here are a few of our recommendations:

  • Rub the uncooked steaks with olive oil, a fresh-cut garlic clove, and sprinkle with salt and pepper.
  • Add hickory, mesquite, or pecan wood chips to the coals after soaking them in water for at least 30 minutes.
  • Marinate uncooked steaks about 1 hour in teriyaki sauce, or balsamic vinegar and olive oil with ground pepper.

Steak Preparation: Grilling


The times in this chart are general estimates of how long it will take to cook your steaks. Remember, these times will vary depending on your cooking method, grill temperature, wind, and atmosphere, so be sure to check your steaks regularly.

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Thickness Rare Medium-Rare Medium Well-Done
1” 3 4 5 6
1” - 1½” 4-5 5-6 6-7 7-8
1½” - 2” 6-7 7-8 8-9 9-10
Internal Temperature 125°-130°F 130°-140°F 140°-150°F 170°F
  • Get the fire of your choice started, letting it burn until it reaches high heat.
  • Place your thawed steaks on the grill. If one is being cooked well done, wait a minute or two before placing the others on the grill so that they will all be ready to serve at the same time.
  • Let the steaks cook on one side for about 2 minutes. Then use your tongs to turn them over. This helps sear in the juices of the meat to make them juicier and more flavorful.
  • Cook steaks according to the chart on page 30.
  • Using a meat thermometer, remove your steaks when they reach 5-10 degrees below the recommended temperature in the chart.
  • Place them on a serving dish and cover loosely with foil for 5-10 minutes. Their temperature will actually continue to rise while resting, and their flavorful juices will lock themselves inside, right where you want them.

Steak Preparation: Reverse Sear

  • Before cooking, remove the steaks from your refrigerator, sprinkle liberally with salt, and then bring to room temperature.
  • Preheat oven to 270°F and transfer steaks to a wire rack set on a baking sheet.
  • Place the baking sheet in the oven until the middle measures 115°F. The total time will vary, typically taking approximately 40-45 minutes.
  • Heat 1 Tablespoon of canola oil in a large cast iron skillet over medium high heat.
  • Sear meat on each side for 1-2 minutes, or until the internal temperature reaches 125°-130°F.
  • Remove steaks from the skillet, let rest for 10 minutes, and chow down!