Rib Eye Steak

Rib eye steaks are often the crown-jewel of the steakhouse menu! Whether you’re preparing dinner for a special occasion or just want to bring a bit of luxury to your workweek, a well-cooked rib eye steak is a beautiful meal.

Ingredients: Beef, product of Ontario. AAA-grade. Aged minimum of 45 days.

Each case includes: 12 steaks, 12oz each. Our steaks are vacuum-packed, 1 steak per pack.

Cooking Instructions

Defrost overnight in the refrigerator. Keep the packaging sealed while defrosting.

To cook on the BBQ: Preheat grill to high, reduce to medium heat prior to cooking. Lightly oil the grill and season the steak, as desired. For cooking times, please see How to BBQ the perfect steak.

To cook in a skillet: Preheat pan over medium heat with small amounts of cooking oil. Season the steak, as desired. For cooking times, please see How to fry the perfect steak.

Internal temperatures: For medium-rare: 63°C (145°F); medium: 71°C (160°F); well-done: 77°C (170°F).

Cooking tips:  After cooking, allow the steaks to rest about 3-5 minutes before serving. Verify the desired degree of doneness by using a meat thermometer.

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Rib Eye Steak Recipes

Permission to use recipes and images provided by Canada Beef
Permission to use recipes and images provided by Canada Beef

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