100% Grass Fed Ribeye Steak

100% Grass Fed Ribeye Steak

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

 

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

The Quick Facts on Grass Fed and Grass Finished Ribeye

  • 100% AAA Grass Fed and Grass Finished Beef 
  • Naturally raised
  • Free from added hormones and antibiotics 
  • Hand cut halal

That marbling, that color, that FLAVOUR—our boneless Grass Fed and Grass Finished 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.

Goes Great With...

A nice table setting and backdrop, because you’re going to want to take a picture. These steaks are beautiful to behold and even better to eat.

Our Preferred Preparation for Ribeye Steaks

Check out our suggestions lower down on this page 

    How It Ships...

    Our Grass Fed and Grass Finished Ribeye Steak is cut to order, then immediately vacuum sealed at its freshest, before being sent directly to your door.

    The Butcher Shoppe

    What Goes Great with a Juicy Prime Ribeye

    Our ribeye is big on flavour, so it deserves sides that hold their own. Whether you’re planning a backyard grill night or plating up a steakhouse-style dinner, these pairings bring out the best in every juicy bite:

    • Crispy tallow potatoes: Roasted until golden in rich beef fat, these potatoes are indulgent enough to match ribeye’s bold flavour.
    • Caesar salad: Fresh romaine, creamy dressing, and sharp parmesan add a refreshing crunch alongside a rich cut of steak.
    • Charred broccolini: Slightly bitter with a squeeze of lemon, broccolini cuts through the ribeye’s marbling with brightness.
    • Creamed spinach: Velvety and savoury, this steakhouse classic balances ribeye’s richness with a touch of comfort.
    • Red wine jus: A glossy sauce with deep, layered flavour that ties every element of the plate together.

    Fresh to Your Door: How We Ship the Best Prime Ribeye

    Our USDA Prime ribeye is shipped fresh and carefully packed so it reaches your kitchen in perfect condition:

    Hand-cut to order

    Each ribeye is prepared by our butchers and packed the same day.

    Vacuum-sealed for freshness

    Locks in natural juices and tenderness until you’re ready to cook.

    Insulated, temperature-controlled packaging

    Sturdy boxes keep your order fresh and safe on the way.

    Fast delivery across the GTA

    Expedited delivery within 200km — fresh to your door in 12–24 hours.

    Ready when you are

    Store in the fridge for same-week meals or freeze for longer without losing quality.

    How We Prepare the Perfect USDA Prime Ribeye Cut

    Ribeye is all about rich marbling and big flavour, so a simple approach brings out the best in this classic cut. Here’s how we prepare it for that perfect steakhouse quality at home:

    1. Bring to room temperature: Let the steak sit out for 20–30 minutes before cooking to ensure even searing.
    2. Season generously: A good coating of coarse sea salt and freshly cracked black pepper enhances the ribeye’s natural flavour.
    3. Sear over high heat: Place the ribeye in a hot cast iron skillet or on the grill, cooking 3–4 minutes per side for a deep crust.
    4. Add butter and aromatics: In the final minute, baste with butter, garlic, and fresh herbs for extra richness.
    5. Finish to your preference: For medium-rare, aim for an internal temperature of 54°C before resting.
    6. Let it rest: Set the steak aside for 5–10 minutes so the juices redistribute before slicing and serving.

    Ribeye Questions, Straight from the Butcher’s Block

    Ribeye can be ordered bone-in or boneless, and bone-in offers a slightly richer flavour thanks to the marrow. You’ll also see variations like the “tomahawk” cut, which is simply a ribeye with an extra-long bone left intact for dramatic presentation.

    Most ribeye steaks fall between 12–16 ounces, which is perfect for a hearty single serving. For sharing or a true steakhouse-style experience, larger cuts in the 20–24 ounce range are a great choice.

    Ribeye shines when cooked over high heat, creating a crust that locks in all its juices. A cast iron skillet or hot grill works best, and medium-rare to medium is the most popular doneness for this cut.

    A tomahawk ribeye is essentially the same steak, but with the rib bone left extra long for a striking presentation. The flavour and texture are the same, the tomahawk just adds a dramatic, centerpiece to your meal.