Prime Ribeye Steak

Prime Ribeye Steak

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

 

"Your new go-to cut of beef.”

The Quick Facts on Prime Ribeye Steak

  • 100% Prime beef ribeye
  • Available in a variety of sizes

Okay, time to brag. The Butcher Shoppe sells a lot of pretty special cuts of meat - all of it fresh and sourced from the very best farms - and this beautiful Prime Ribeye is no exception. It has presence and presentation, thanks to its thick cut and generous marbling, and the flavour is to die for! 

Prime Beef Goes Great With...

While roasted veggies, fingerling potatoes, and red wine are classic accompaniments to a prime ribeye steak, serving two proteins side-by-side can enhance your enjoyment of both. Below are some of our favorite recommendations.

  1. Lean and flavorful, our Bison Striploin Steak offers a unique and slightly gamey taste that complements the richness of prime ribeye steak.
  2. With its succulent texture and rich flavor, our Muscovy Duck Breast brings a touch of elegance to any steak dinner, creating a luxurious and indulgent pairing you’ll crave again and again.
  3. Delicate and tender, our Choice Frenched Veal Chop is a light, tender cut of beef that offers a pleasing contrast to the meatier richness of a  prime ribeye steak.
  4. Our Quail Eggs offer a delicate flavor with a creamy texture that can elevate the presentation of your ribeye dish and introduce a delightful burst of flavor to complement the robustness of the steak.

Our Preferred Preparation for Prime Cut Ribeye

We recommend that you sear this beautiful ribeye in a cast iron skillet or hot grill on high heat (the time per side will vary depending on the size you order). Finish on medium heat, using a meat thermometer to ensure it’s reached your preferred level of doneness. We recommend medium or medium rare.

Don’t be afraid to season your prime ribeye with salt and pepper for that mouth-watering outer crust.

How We Ship Our Prime Beef...

Our prime ribeye steaks are hand-cut to order by an artisanal butcher before they’re immediately vacuum sealed and sent to your door. We offer delivery throughout Toronto, or you call in an order for pick-up. We’ll have your selections ready to go at your convenience.

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 is all about rich marbling and big flavour, so a simple approach brings out the best in this classic cut. Here’s how we prepare it for that perfect steakhouse quality at home:

  1. Bring to room temperature: Let the steak sit out for 20–30 minutes before cooking to ensure even searing.
  2. Season generously: A good coating of coarse sea salt and freshly cracked black pepper enhances the ribeye’s natural flavour.
  3. Sear over high heat: Place the ribeye in a hot cast iron skillet or on the grill, cooking 3–4 minutes per side for a deep crust.
  4. Add butter and aromatics: In the final minute, baste with butter, garlic, and fresh herbs for extra richness.
  5. Finish to your preference: For medium-rare, aim for an internal temperature of 54°C before resting.
  6. Let it rest: Set the steak aside for 5–10 minutes so the juices redistribute before slicing and serving.

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.