AAA+ Ribeye Steaks - Aged and Handcut (5-5.5 lbs)
These steaks are the real deal — 100% Canadian AAA+ beef, thick‑cut, hand‑trimmed, and aged to perfection for maximum tenderness and flavour. The rich marbling in AAA+ beef melts as it cooks, giving you that buttery, melt‑in‑your‑mouth ribeye experience every single time.
Each steak is individually vacuum‑packed, keeping them fresh, easy to store, and ready for the grill whenever you are. Just thaw, season, BBQ, and enjoy premium steakhouse quality at home.
Key Details
- 100% Canadian AAA+ Beef
- Thick‑cut ribeye steaks (appr. 6-8 pc)
- Individually vacuum‑packed
- Aged for exceptional tenderness & deep flavour
- Hand‑cut, melt‑in‑your‑mouth quality
- Perfect for BBQ, cast‑iron, or reverse‑sear
Recipe Suggestions
Classic Ribeye with Garlic Herb Butter: Sear or grill the ribeye, then finish with a pat of garlic‑herb butter (parsley, chives, garlic, lemon zest). The butter blends with the ribeye’s marbling for a rich, steakhouse finish.
Reverse‑Seared Ribeye: Slow‑cook at low heat until just below your target temperature, then finish with a blazing‑hot cast‑iron sear for edge‑to‑edge perfection.
Ribeye with Red Wine Pan Sauce: After pan‑searing, deglaze with red wine and beef stock, reduce, and finish with butter. Spoon over sliced ribeye for a restaurant‑quality plate.
Grilled Ribeye with Chimichurri: Bright, herby chimichurri (parsley, garlic, vinegar, chili) cuts beautifully through the richness of AAA+ marbling.
Steakhouse Ribeye with Crispy Potatoes: Serve with rosemary‑garlic roasted potatoes and a simple green salad for a timeless, crowd‑pleasing meal.
Ribeye & Mushroom Skillet: Sear the steak, set aside, then sauté mushrooms in butter, thyme, and a splash of cream. Serve the ribeye sliced over the mushroom sauce.
