Black Hawk Farms
It's hard to replicate a really good restaurant ribeye. Did they baste it in butter? Season it with some secret spice? At home, it takes some practice to get it just right, and that starts with finding exceptional beef.
Black Hawk Farms, based in nearby Princeston, Kentucky, raises their American Wagyu using vertically integrated farming techniques (meaning, they control every part from breeding to feeding to processing)—they're one of the only farms in the U.S. doing so with beef. Until this past spring, Black Hawk only sold to restaurants and chefs but now, they're selling directly to home cook through both an online store and in person here in Nashville at the Richland Park Farmer's Market on Saturdays and at the 12 South Farmer's Market on Tuesdays.
The beef is tender and richly marbled and you'll find a broad range of cuts from the versatile strip to a ribeye, steak tips, beef bacon, oxtails, and a 6-ounce baseball sirloin. Look for their booth at either market throughout the fall (hours change with the season), or head online to have it delivered straight to you.
Black Hawk Farms; blackhawkmeats.com/shop
How to Prep a Black Hawk Farms Ribeye
Courtesy of Chef Andrew Whitney
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Black Hawk Farms
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Black Hawk Farms
- Season heavily with salt and let sit at room temperature for 30-45 min
- Preheat an oven to 300°
- Heat a skillet to med/high heat and add fat (clarified butter, oil, tallow, etc.)
- Sear both sides of the Ribeye for 1.5-2 minutes per side
- Place in oven for 3 minutes for rare, 8 minutes for med-rare and 12 minutes for medium
- Allow cut to rest for 7-10 minutes before slicing