"The ribeye – also called a Delmonico, Spencer, beauty steak, sarket steak, or Scotch fillet – is known for its rich, buttery flavor and tender texture. In a variety of butcher’s cuts, the ribeye delivers mouthwatering, juiciness, and flavor in every bite"
2 kg (6 x 330 grams of Alberta ribeye)
$50.95 per kilogram
28-day dry-aged (this beef does not require any further aging)
100% Alberta beef
Shipped frozen in MULTIVAC bags
Remove from plastic bag and place in a covered container in your fridge for 24 hours prior to cooking.
Remove from the fridge after 24 hours and prepare for your desired cooking method.
Use an oil with a high smoke point (canola) when pan-frying your ribeye.
For a proper, caramelized sear, you need the oil and the skillet to be extremely hot.
Baste the steak with butter during the last 5 minutes of cooking.