5 lbs Rib Eye Steaks

Skip the lines and the crowded tables at restaurants! These ribeyes have your name written ALL OVER them as they are best sellers and crowd pleasers. You don't need a BBQ for these, but it's always an option.

Quality steaks made from AAA Alberta Grass Fed Beef Rib Eyes, aged a minimum of 21 days.

Each steak is about 10 oz on average, portioned by two, then vacuumed and sealed to guarantee freshness—8 steaks/box.  Check out our 10 lbs option for better value. Serve with potatoes, 

All you need is a few ingredients, a good quality ribeye steak, and a cast iron skillet.

Cooking Directions for Cast Iron Skillet:

INGREDIENTS:

• 1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 3 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs of fresh thyme
• 2 sprigs of fresh rosemary

1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
2. Heat a medium cast iron skillet over medium-high heat until very hot, about 1-2 minutes; add canola oil.
3. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
4. Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to the opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
5. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until the desired doneness. Let rest 15 minutes before slicing.
6. Serve immediately.