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The ribeye is known for its marbling. It has a juicy, melt in your mouth, beefy flavour. We cut these steaks from 1 3/4″ – 2″ weighing about 20-24 oz (567-680g). This steak is cut for thickness rather than weight.
Season generously with salt and pepper then grill or pan sear on medium-high heat 3-5 minutes a side. This is muscle best-cooked medium rare-medium. Make sure you the steak rest for 2-3 minutes and slice thinly.