AAA Aged/Hand Cut Striploin Steaks
These ribeyes deliver everything steak lovers want — rich flavour, natural tenderness, and beautiful marbling thanks to their AAA+ quality and careful aging. Raised without hormones or antibiotics and finished on grain for depth of flavour, these steaks cook up buttery, juicy, and steakhouse‑level every time.
Key Details
- AAA+ Canadian Ribeye Steaks
- Hormone‑free & antibiotic‑free
- Grass‑fed, grain‑finished
- Aged for exceptional tenderness
- Hand‑selected for Frank’s Steak Program
- Excellent marbling for rich, buttery flavour
- 5 to 5.5 lb case
Recipe Suggestions
Garlic Herb Butter Ribeye: Sear or grill, then finish with garlic‑herb butter for a rich, classic steakhouse finish.
Reverse‑Seared Ribeye:Slow‑roast at low heat, then sear hot for edge‑to‑edge pink perfection.
Ribeye with Red Wine Pan Sauce: Pan‑sear, deglaze with red wine and beef stock, and finish with butter.
Grilled Ribeye with Chimichurri: Bright, herby chimichurri cuts beautifully through the ribeye’s richness.
Steakhouse Ribeye with Crispy Potatoes: Serve with rosemary‑garlic roasted potatoes for a timeless pairing.
Ribeye & Mushroom Skillet: Sear the steak, then sauté mushrooms in butter, thyme, and cream.
