“The king of steaks? Sure does taste like it.”
Known as the king of steaks, ribeye offers delicious marbling, color, and flavour. Ribeye steaks can be enjoyed anywhere, from from restaurants and high-end steak houses to backyard barbecues. Because the ribeye combines a tender mouthfeel, rich flavour, and noticeable visual appeal, it's often the first cut that many people try, and the steak enthusiasts come back to time and time again.
The two most common types of ribeye steak are bone-in and boneless. Both cuts are from between ribs 6-12 on the steed and feature beautiful marbling that's distinctive to ribeye. You will also find wagyu ribeye, cowboy cut, and some other ribeye variations.
Most butchers would agree that bigger and heavier ribeye cuts are better. This is because a thick ribeye cut makes it easier to cook the meat to a perfect inner temperature and allows more time for the fat to render. The Butcher Shoppe sells ribeye steak cuts from 8oz up to 20oz.
For the best cook on a ribeye steak, aim for a seared crusty outside with even, medium rare cooking throughout the steak. This can be achieved by grilling, pan frying, or broiling.
Our butchers trim ribeye steaks precisely and always by hand in our Toronto butcher shop. 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 ribeye is aged longer than most ribeye on the market, which makes it more tender and flavourful.
Tomahawk ribeye is the same cut of meat as our local and natural ribeye except with 10-12 inches of frenched bone left on, mostly to give the tomahawk an added element of presentation, but also to add a bit of unique flavor.
From the Head Butcher’s Counter
How Our Butchers Prepare Ribeye Steak
Cook the ribeye steak on high dry heat until it's medium rare for the most tender, juicy flavour possible. You can grill the ribeye, pan fry it, or use a broiler. Once you take your beautiful ribeye off the heat, let it sit for five to ten minutes before serving—very important!