“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!
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.
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!
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.