About This Cut
Our Butcher's Select Ribeye is wet-aged 80–120 days for a rich, buttery flavour and steakhouse-level tenderness, hand-selected for optimal marbling and a naturally smaller spinalis. Butcher's Select is our everyday tier: cuts hand-picked by our butchers for marbling, flavour and value.
How to Cook It
Pan-Seared (Recommended)
- Remove the steak from the fridge 30–40 minutes before cooking and pat dry.
- Season generously with salt just before cooking.
- Heat a heavy skillet over high heat until just smoking; sear 2–3 minutes per side to build a deep crust.
- Add butter, garlic, and thyme; baste for the last minute, then reduce heat and cook to your target temperature.
- Rest 5–7 minutes tented with foil, then slice against the grain.
Grilling
- Preheat grill to high and sear 2–3 minutes per side over direct heat.
- Move to indirect heat and finish cooking to your target temperature.
- Rest 5–7 minutes before serving.
Safe Internal Temperature
| Doneness | Internal Temp |
|---|---|
| Medium-rare (minimum recommended) | 63°C / 145°F |
| Medium | 71°C / 160°F |
| Well done | 77°C / 170°F |
Use a digital meat thermometer inserted into the thickest part of the steak. Pull it about 2–3°C before your target — it will continue to rise while resting. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
Ribeye's marbling means it's forgiving — a slightly hotter pan and a generous butter baste bring out the best in this cut.
A cooking guide from HQ Meats.
