Local Natural Ribeye Steak

Local Natural 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 Our Ribeye Steak

  • 100% Local Natural Canadian beef 
  • Naturally raised
  • Free from added hormones 

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. If you're looking to buy ribeye steaks in the Toronto area, order online today from The Butcher Shoppe!

Goes Great With...

Enjoy your ribeye steak 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

Ways to cook your ribeye steaks include on the grill, using a broiler, or in a pan. You'll want to cook the meat on high dry heat to achieve a medium rare for the most tender, juicy flavor. Check out more of our ribeye cooking suggestions lower down on this page.

    How It Ships...

    Our local natural ribeye steak is cut to order at our Toronto butcher shop and then immediately vacuum sealed at its freshest before being shipped directly to your door.

    A ribeye steak is cut from the primal section of the beef rib and consists of three parts: 1. the ribeye (longissimus dorsi), 2. the rib crown (spinalis), and 3. the complexus. Known as the king of steaks, the ribeye is the center of the cut and makes up the majority of the meat. The ribeye 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.

    The Butcher Shoppe sources our ribeye locally from picturesque western farms near the area of Fort MacLeod, Alberta. These dry, open-range environments produce some of the very best Canadian beef.

    You should refrigerate your ribeye steaks as soon as they're delivered for a maximum of 5 days. Ribeye can also be frozen for up to 1 year. When it's time to eat, cook the ribeye on high dry heat to medium rare for the most tenderness and flavourful taste.

    The ribeye is so well-known among butchers, grillmasters, and steak lovers that it has multiple 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 Butcher Shoppe

    “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.

    FAQs

    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

    “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 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!

    The Butcher Shoppe.
    On the Grill

    Ribeye cooks best on 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. How long it takes to achieve a medium rare will depend on the size of your particular cut of steak, so we recommend using a meat thermometer to get the temperature just right. Finally, keep an eye on the grill for flare ups caused by the steak's fatty juices. For extra-marbled ribeye steaks, consider using a cast iron skillet directly on the grill.

    The Butcher Shoppe.
    Using a Broiler

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

    The Butcher Shoppe.
    In a Pan

    You can still enjoy a tasty ribeye steak 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 of the steak 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 to ensure you've created a beautiful crust, 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.