“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.
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.
From the Head Butcher’s Counter
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.