MY NEW YORK STRIP STEAKS AND RIBEYE STEAKS ARE NOW IN STOCK AND FOR SALE.

Yes, my New York Strip and Rib-eye steak labels have been approved by the state of Iowa and I can finally offer them for sale. YEAH and YUM!

Here is the perfect grill recipe for my Rib-eye's:

Place rib-eye steaks on a large platter and season on all sides with garlic powder, onion powder, salt and pepper, or as desired. The key to cooking a great steak is to bring your uncooked steak to room temperature.
Prepare your grill (gas or charcoal) according to manufacturer's instructions or until very hot (about 500 - 550°F)
Transfer seasoned steaks to preheated grill – they should sizzle.
After a couple minutes, once juices begin to rise to the surface, use tongs to flip steaks over.
Continue grilling steaks to desired doneness. Use an instant-read thermometer for accuracy. I cook mine about 4 to 6 minutes on each side for a perfect medium-rare.
Remove steaks to a clean plate and let rest for 5 minutes before serving.
The resting period is important so that the juices don’t run out when you cut into the rib-eye. Be patient then Enjoy!