A grass-fed ribeye steak comes from cattle that eat only natural grasses, resulting in a leaner, nutrient-rich cut with a more complex, beefy flavor and yellow-tinted fat, unlike grain-fed beef; it's known for tenderness when cooked hot and fast, often seared with butter and herbs.
To cook a grass-fed ribeye, sear it hot and fast in a cast-iron skillet (1-2 mins per side) for a crust, then lower the heat to finish gently (or move to indirect grill heat) to medium-rare (around 125°F internal temp), avoiding overcooking, and always rest it for 5-10 minutes before slicing to keep it tender and juicy. Pat it dry and season generously with salt and pepper, using high-smoke-point oil like avocado or ghee for searing.