About This Product
Our USDA Prime Ribeye is the ultimate choice for steak lovers who demand excellence. Hand-selected for its superior marbling and tenderness, this cut delivers a rich, buttery flavour in every bite. Known for its juicy texture and the prized Spinalis Dorsi, the most flavourful portion of the ribeye, it offers both refinement and indulgence. Perfect for grilling, pan-searing, or roasting, this steak transforms any meal into a restaurant-quality experience.
How to Cook It
Pan-Seared (Recommended)
- Remove 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.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
A hotter pan and a generous butter baste bring out the best in this cut.
A guide from HQ Meats.
