Named for the preparation, so you already know the move: high heat, fast char, sliced thin and piled high. Salt and season it, get the griddle or grill sizzling hot, and give it a couple minutes a side until the edges char and the center hits 130F. Rest it a few minutes before it goes in the tortilla. The char is half the flavor here, so don't crowd the pan and don't chase it around. If you're up for it, marinate it a few hours ahead with lime, a splash of soy, olive oil, and a garlic clove pounded till it bleeds.
Your steak, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
What it is
Fajita steak is less a cut than a job. Lean, beefy muscle, sliced thin across the grain and portioned so it hits a hot griddle ready to go. It takes a marinade fast, chars in minutes, and folds into a warm tortilla without a knife in sight. The word comes from the Spanish faja, meaning belt or strip, after the shape of the meat it started with.
