USDA Prime Bone In Rib Steak

USDA Prime Bone In Rib Steak

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

USDA Prime Bone-In Rib Steak

What Makes the Bone-In Rib Steak Stand Out

  • Sourced from grain-finished cattle raised without added hormones
  • Hand-selected for marbling and flavour by expert butchers
  • Never frozen: brought in fresh and shipped cold
  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

Our USDA Prime bone-in rib steak makes a statement on any plate. Leaving the rib bone on does more than just look impressive; The bone adds depth and richness, enhancing the steak’s natural flavour as it cooks. 

Rich, tender, and beautifully marbled, this prime cut delivers incredible flavour whether you're grilling outdoors or cooking in your own kitchen.

Perfect Complements for a Bone-In Rib Steak

Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

  • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
  • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
  • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
  • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
  • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

How We Prepare the Perfect Cut

Our USDA Prime bone-in rib steak has all the flavour you could ask for, so it doesn’t take much to cook it to perfection. Here’s how we like to do it at home:

Bring it to room temperature

Take the steak out of the fridge about 30 minutes before cooking, so it heats evenly.

Season generously

Coarsesea saltand freshly cracked pepper let the marbling and prime-grade quality shine.

Sear it hot

Place the steak in a sizzling cast iron skillet or on a preheated grill, giving it 3–4 minutes per side for a golden crust.

Baste with butter and herbs

Add butter, garlic, and thyme in the pan and spoon it over the steak for extra richness.

Cook to your liking

For medium-rare, aim for an internal temperature of about 54°C before pulling it off the heat.

Rest before slicing

Let the steak sit for 5–10 minutes to lock in the juices and enjoy.

From Butcher to Your Door: Shipping Our Bone-In Rib Steak

Our bone-in rib steaks are packed with care, so they arrive at your door just as fresh as when they left our butcher’s block:

  • Cut to order the same day: Each USDA Prime steak is hand-cut by our butchers right before it’s packed.
  • Individually vacuum-sealed for peak freshness: Locks in all the natural juices and flavour.
  • Insulated, temperature-controlled packaging: Sturdy boxes keep your order perfectly fresh in transit.
  • Fast delivery across the GTA: Expedited delivery within 200km — fresh to your door in 12–24 hours.
  • Easy to store: Enjoy within the week, or freeze for later without losing quality.

Your USDA Prime Bone-In Rib Steak Questions, Answered

They come from the same primal section, but they’re not quite the same cut. A bone-in rib steak is a single, steak-sized portion, while prime rib usually refers to a larger roast.

High heat is key: sear the steak in a cast iron skillet or on a hot grill to lock in its juices. For medium-rare, aim for an internal temperature of about 54°C before letting it rest.

Kept in the fridge and properly sealed, a raw rib steak will stay fresh for 3 days. If you don’t plan to cook it within that time, freezing is the best option.

They’re both ribeye steaks, but the difference is that rib steak comes with the rib bone left in. That bone adds extra flavour and creates a more dramatic presentation, while a boneless ribeye is slightly easier to cook evenly.