We ship Monday, Tuesday, and Wednesday of each week via UPS! Orders placed after 10:00 am CST will be processed the next available shipping day.

Cooking Tips and Recipes

Perfectly Grilled Certified Akaushi Beef™ Ribeye Steaks


Incredibly tender, smoky and bursting with flavor, these reverse-seared Certified Akaushi Beef ribeye steaks are topped off with a delicious resting butter. These steaks are sure to impress!

Serves 4 people

First, make the Garlic Herb Resting Butter by combining butter, lemon juice, salt, minced garlic, parsley, herbs and black pepper. Mix well. Place butter mixture onto a piece of plastic wrap and roll into a log. Twist ends to seal. Refrigerate for 1 hour. Before serving, unwrap from the plastic wrap and slice into rounds.

Recipe and images by A Girl and Her Grill


(4) 14-ounce Certified Akaushi Beef ribeye steaks

Olive oil for rubbing steaks

Your favorite steak seasoning

3 tablespoons butter

1/4 cup olive oil

1 teaspoon minced garlic

3- 4 rosemary sprigs

1 stick (1/2 cup) butter, softened

1 1/2 teaspoons lemon juice

1/4 teaspoon pink Himalayan salt

1/2 teaspoon minced garlic

3 tablespoons fresh parsley, chopped

1 1/2 tablespoons fresh chopped herbs (basil, chives, rosemary, etc.)

1/2 teaspoon ground black pepper



Preheat grill to 225 degrees F.


While grill is preheating, prepare the steaks. Cover both sides of each steak with olive oil and season with your favorite steak seasoning.


Let the steaks rest for about 10 minutes


Place steaks on the preheated grill. Let the steaks slowly rise to an internal temperature of about 117 degrees F (a little higher if you like your steaks more well done).


Remove steaks from grill, place on a plate and cover with tinfoil. Let the meat rest for 10 minutes.


While the steaks are resting, prepare a cast iron skillet to sear the steaks.


Place butter, olive oil, minced garlic and rosemary sprigs into the pan. Let the butter and oil melt and the pan become very hot.


CAREFULLY place the rested steaks into the hot pan and sear each side for 1 to 2 minutes or until desired internal temp is reached. They should have a nice crust on both sides. (For medium-rare, the internal temperature should be about 128 degrees F to 131 degrees F.)


Remove steaks from skillet and place on warmed serving plate. Top each steak with one to two rounds of Garlic Herb Resting Butter. Let rest for about 5 minutes, serve and enjoy!