Organic Ribeye Steak

A Pure Expression of Organic Farming

Our organic beef ribeye is a true reflection of the way land, farmers, and cattle come together to create exceptional beef. Raised on wide-open, certified organic pastures, these cattle graze freely on native grasses in living ecosystems that support healthy soil.

100% grass-fed and grass-finished, and raised without synthetic hormones, antibiotics, or genetically modified feed, this ribeye has a bold flavour with a clean finish. It’s a richly satisfying cut with natural juiciness, sweetness, and depth that speaks directly to the purity of its organic origins.

Understanding the Ribeye Cut

• Cut: Beef ribeye, prized for its natural marbling and richly flavoured centre
• Farming Method: Certified organic, raised on open pasture with responsible grazing practices
• Feed: 100% grass-fed and grass-finished, with no GMOs, synthetic hormones, or antibiotics
• Texture: Juicy and tender with a slightly firmer bite that holds up beautifully to high-heat cooking
• Flavour Profile: Deep, savoury, and well-rounded, with subtle sweetness from grass-fed beef

How to Cook Organic Beef Ribeye

Organic beef ribeye rewards simple technique and careful heat, allowing its natural flavour and marbling to shine. Grass-fed beef is leaner than conventional ribeye, so gentle cooking and attention to timing are key.

1. Bring to room temperature: Remove the ribeye from the fridge 30–40 minutes before cooking to ensure even heating.
2. Season simply: Pat dry and season with sea salt and freshly cracked black pepper to highlight the beef’s natural flavour.
3. Preheat your pan or grill: Heat a cast-iron skillet over medium-high or prepare your grill for direct heat.
4. Add a small amount of fat: Use a touch of neutral oil or butter to prevent sticking and encourage even browning.
5. Sear with care: Cook for 2–3 minutes per side to develop a rich crust while keeping the centre juicy.
6. Finish to temperature: Aim for an internal temperature of 52–54°C for medium-rare, where grass-fed ribeye is most tender and flavourful.
7. Rest before slicing: Let the steak rest for 5–10 minutes so the juices redistribute, then slice and serve.

Pairings That Stand Up to Ribeye

With its bold, savoury flavour and juicy texture, organic beef ribeye calls for sides that can match its richness while keeping the plate balanced:

• Roasted potatoes with pancetta: Crispy, salty, and deeply satisfying, they complement the ribeye’s heartiness..
• Steak Caesar salad: Crisp romaine, creamy dressing, and sharp parmesan add freshness alongside the richness of the steak.
• Pancetta roasted Brussels sprouts: Caramelized sprouts and smoky pancetta cut through the ribeye’s natural fat with a savoury contrast.
• Garlic-sautéed mushrooms: Earthy and aromatic, they enhance the ribeye’s deep flavour without overpowering it.

Handled With Care From Store to Home

• Prepared when your order is placed, so your ribeye leaves our shop at peak freshness.
• Vacuum-sealed to maintain moisture, flavour, and tenderness throughout delivery.
• Packed in insulated, temperature-controlled packaging to keep the beef properly chilled from our store to your doorstep.
• Fast next-day delivery across Toronto and the GTA.
• Keep refrigerated in its sealed package for several days, or freeze when it arrives to keep it fresh for longer storage.

Before You Order

Why is ribeye known for being more flavourful than other cuts?

Ribeye comes from a well-used section of the rib, which gives it more natural marbling and deeper beef flavour than leaner cuts. This intramuscular fat melts as it cooks, creating a rich, savoury taste and juicy texture.

Does grass fed ribeye cook differently than conventional beef?

Yes, grass-fed ribeye is typically leaner, so it cooks a bit faster and needs gentler heat. Cooking it to medium-rare preserves its juiciness and prevents it from drying out.

Should I rest ribeye longer after cooking?

Yes, resting allows the juices to redistribute evenly throughout the meat. A rest of 5–10 minutes is best.