USDA Prime Ribeye Steak
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:
- Bring to room temperature: Let the steak sit out for 20–30 minutes before cooking to ensure even searing.
- Season generously: A good coating of coarse sea salt and freshly cracked black pepper enhances the ribeye’s natural flavour.
- 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.
- Add butter and aromatics: In the final minute, baste with butter, garlic, and fresh herbs for extra richness.
- Finish to your preference: For medium-rare, aim for an internal temperature of 54°C before resting.
- 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.