Bison Ribeye Steak

Bison Ribeye Steak

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

Known as the king of steaks, boneless ribeye is cut from the primal section of the beef rib and consists of three parts: the ribeye (longissimus dorsi), the rib crown (spinalis), and the complexus. As you might have guessed, the ribeye is the center of the cut and makes up the majority of the meat. It is separated on either side by fat, giving way to the juiciest part of the steak—the crown—and the complexus, a much smaller part of the cut that isn’t always present.

Does it get any better than Fort MacLeod, Alberta? All Butcher Shoppe ribeye is sourced from picturesque western farms in this area. Beyond their breathtaking views, these dry, open-range environments produce some of the very best Canadian beef that money can buy.

Butcher Shoppe ribeye should be kept refrigerated as soon as it’s delivered and for a maximum of 5 days. Ribeye can be frozen for up to 1 year. Cook on high dry heat to medium rare for optimal flavor and tenderness.

The ribeye is so ubiquitous among grillmasters, butchers, and steak lovers that it has an alias. Actually, a couple aliases. You might hear the ribeye referred to as “Scotch steak,” “Delmonico steak,” “Cube roll,” “Spencer steak,” or our personal favorite, “beauty steak.” However, you’ll soon find that everyone calls ribeye delicious.

“The king of steaks? Sure does taste like it.”

That marbling, that color, that FLAVOUR—our boneless ribeye steak really is something special. You’ll find this cut anywhere fine steaks are sold, served, or prepared—from restaurants and high-end eateries to your best friend’s backyard. Why? Because few other cuts of meat combine the tender mouthfeel, rich flavor, and visual appeal quite like the ribeye. It’s the cut that most people try first, and the one that experienced steak lovers, cooks, and butchers come back to time and time again.

FAQs

Bone-in and boneless, primarily. Though you will find wagyu ribeye, cowboy cut, and some other variations out there, bone-in ribeye and boneless ribeye are most common, both cut from between ribs 6-12 on the steed and featuring that beautiful marbling that ribeye is known for.

Great question. Most butchers would agree that the bigger and heavier the ribeye cut, the better. Why? Because thick ribeye cuts make it easier to cook to that perfect inner temperature, and allow more time for the fat to render. Go big or go home!

The medium matters less than the outcome. Keep it simple and aim for that seared crusty outside and even, medium rare cooking throughout the steak. As to which is better, grilling, pan frying, or broiling, the debate rages on …

First and foremost, we select our cuts from smaller ribeyes, which allows us to create a thicker steak (see question #2). Our expert butchers trim ribeye precisely and always by hand. That includes the tail, which we trim to one inch or less, meaning you never pay extra for scrap that should have been trimmed in the first place. Finally, our beef ribeye is aged longer than most ribeye on the market, which makes it far more tender and flavourful.

Tomahawk ribeye is the same cut of meat but with 10-12 inches of frenched bone left on, mostly to give it an extra cool presentation, but also for that extra bit of unique flavor.

From the Head Butcher’s Counter

“This is the cut that sparked my love affair with really great steaks and the craft of butchery in general. If you went around and polled all of the employees in our shop, I guarantee that nine out of ten would say the same. Ribeye is a hands-down, undisputed classic.”

How the Butcher’s Prepare Ribeye Steak

Cook on high dry heat to medium rare for the most tender, juicy flavor possible. Oh, and once you take your beautiful Butcher Shoppe ribeye off the heat, let it sit for five to ten minutes before serving—very important! In terms of medium, grill, pan fry, and broiling are the most common preparations.

On the Grill

Ribeye likes high heat, so make sure to preheat your grill accordingly. Season both sides of your steak to your liking (you can’t go wrong with a simple mix of salt and pepper). Cook each side for about 4-6 minutes. Time to medium rare will depend on the size of your particular cut, so we recommend using a meat thermometer to get it just right. Finally, keep an eye on the grill in case all that juice fatty deliciousness causes flare ups (common). For extra-marbled ribeye steaks, consider using a cast iron skillet directly on the grill.

Using a Broiler

Not terribly different from cooking ribeye on the grill. What we’re looking for here is that beautiful, crusty, sear. Season your ribeye at room temperature with good kosher salt and fresh cracked pepper generously. Set your broiler to high and move the rack to the second or third position for optimal heating. Put your ribeye on the broiler pan and put it into the broiler, cooking each side about five minutes. That should do it!

In a Pan

Yes, you CAN have a great steak experience even if you’re limited to cooking inside your home. To begin, heat a cast iron pan in the oven at 450 degrees. Once heated, remove the pan and move it to the stove top on medium heat (keep the oven on—you’ll need it!). Brush your ribeye with peanut or canola oil on both sides, then season both sides with a generous amount of salt and pepper. Place the ribeye onto the cast iron skillet and cook the first side for 2-3 minutes. Flip the steak, wonder at the beautiful crust you’ve created, and place the skillet back in the oven for 6-7 minutes. Return the pan to the stovetop on low heat and pour a generous amount of melted butter onto the steak for 30-60 seconds.