High Protein Ribeye Bowls with Mt. Folly Ribeye

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If you are looking for a satisfying, high-protein weeknight dinner that fuels your fitness goals without sacrificing flavor, these High Protein Ribeye Pesto Bowls are about to enter your weekly rotation. Featuring perfectly grilled, juicy ribeye steak served over warm pesto protein pasta, sweet cherry tomatoes, and freshly grated parmesan, this dish strikes the ideal balance between rich flavor and clean nutrition.

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Great meals start with superior ingredients—and that is where Mt. Folly beef truly stands apart. Raised on biodiverse Bluegrass pastures right here in Winchester, Kentucky, our 100% pasture-raised cattle graze freely for their entire lives without ever stepping foot in a commercial feedlot. This regenerative approach to agriculture delivers beef that is naturally nutrient-dense, clean-tasting, and packed with robust, natural flavor you simply cannot find in factory-farmed beef.

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Best of all? Bringing farm-fresh quality to your dinner table is easier than ever: Mt. Folly beef is now officially available in Kroger stores across Kentucky! Pick up a Mt. Folly ribeye in the fresh meat department during your next grocery run and taste the local difference.

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Ingredients

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For the Ribeye Steak:

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• 1 Mt. Folly 100% Pasture-Raised Ribeye Steak
• Garlic powder (generous sprinkle)
• Sea salt (generous sprinkle)

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For the High Protein Pesto Pasta:

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• 8 oz high-protein pasta (chickpea, lentil, or protein-fortified wheat)
• 6 oz basil pesto (plus extra for a final drizzle)
• 1 cup cherry tomatoes, sliced
• Freshly grated parmesan cheese, to taste

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Step-by-Step Instructions

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Step 1: Prep & Preheat the Grill

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Set up your grill for dual-zone cooking by turning the burners on high on one side only. Close the lid and let the grill heat up thoroughly. Generously season both sides of your Mt. Folly Ribeye with garlic powder and sea salt.

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Step 2: Sear for a Steakhouse-Quality Crust

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Place the ribeye on the direct-heat side of the grill. Close the grill lid and sear for 2 minutes. Rotate the steak 45 degrees and sear for another 2 minutes with the lid closed to lock in classic crosshatch grill marks. Flip the ribeye over and repeat the exact process on the second side.

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Step 3: Cook Over Indirect Heat & Rest

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Turn the active burners down to medium-high, then move the ribeye to the indirect-heat side of the grill (where there are no direct flames underneath). Close the grill lid and let cook for 8–10 minutes, or until the internal temperature reaches 135°F for a perfect medium-rare.

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Pro-Tip: Never skip resting your beef! Remove the ribeye from the grill and wrap it tightly in aluminum foil for 5–10 minutes before slicing. This allows the juices to redistribute throughout the steak so every bite is tender and succulent.

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Step 4: Cook the Pasta & Toss with Pesto

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While the steak is resting, cook your high-protein pasta according to package directions until al dente. Strain completely. In a large mixing bowl, combine the warm pasta, 6 oz of basil pesto, and the sliced cherry tomatoes. Toss until the pasta is fully and evenly coated.

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Step 5: Assemble & Serve

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Unwrap the rested ribeye and slice it across the grain into bite-sized strips. Divide the pesto pasta between serving bowls, top with the sliced ribeye, add an extra drizzle of pesto over the beef, and garnish with freshly grated parmesan cheese. Serve warm and enjoy!

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