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 stovetop: Preheat the pan and season the steak, as desired. Heat butter in the pan and place the steak in the pan. Let the steak sear until a crust begins to form. Flip the steak and continue searing on the other side. Once the desired temperature is achieved, remove the steak, cover it, and let it rest for 10 minutes before serving.

To cook on the BBQ: Preheat the BBQ on high. Lightly oil the grill and spice the steak, as desired. Grill the steak with the lid closed for 3 minutes on each side for medium-rare. Once the desired temperature is achieved, remove the steak, cover it, and let it rest for 10 minutes before serving.

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

Cooking tips: Enjoy on its own with some salt and pepper, or add your favourite steak spice for even more decadence.

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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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