Bison Ribeye Steak

Bison Ribeye Steak

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Regular price $34.19
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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

Bison ribeye steaks are tender and contain slightly more marbling/fat compared to other bison cuts (but aren't fattier than cattle). Bison is generally leaner and has a “gamey” flavour, raised naturally in Canada.

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 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.