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Premium Ribeye Steak in Montreal
Our ribeye steak comes from Certified Angus cattle, so every cut delivers rich marbling. Because of this, you get bold flavour in every bite. In fact, this is one of the most flavourful steaks you can buy. Furthermore, our butchers in Laval hand-cut each ribeye steak fresh. As a result, you get a thick piece for the grill or cast iron.
What Makes Our Ribeye Steak Special?
Certified Angus Beef must meet 10 strict quality standards, so you can expect superior marbling. As a result, you get consistent tenderness in every cut. In addition, the fat spreads evenly through the muscle. Therefore, you get a rich and buttery bite every time. Above all, at Boucherie Beirut we source from clean farms, because we believe quality starts at the source.
Cut & Specs
The ribeye comes from ribs six through twelve. Because this area does very little work, the muscle stays tender. Consequently, it develops exceptional marbling. Moreover, the fat cap bastes the meat as it cooks. Therefore, the steak stays juicy. In addition, the spinalis dorsi wraps around the top. In fact, many chefs consider this the most flavourful muscle.
How to Cook Your Ribeye Steak
First, let your ribeye steak rest at room temperature for 30 minutes. Then season with coarse salt and cracked pepper. After that, sear in a hot cast iron for 3 to 4 minutes per side. Subsequently, add butter, garlic, and thyme. Then baste the steak for one more minute. Finally, rest for 5 minutes, because this lets the juices redistribute.
Best Pairings for Ribeye Steak
A seared ribeye steak pairs well with garlic mashed potatoes, so the richness balances nicely. In addition, grilled asparagus works well on the side. Furthermore, sautéed mushrooms add great depth. For instance, for a Middle Eastern touch, try rice pilaf with garlic toum.
Explore More Premium Cuts
Boucherie Beirut is your destination for premium, halal-certified beef. Therefore, browse our Certified Angus cuts or our Beef collection. In addition, discover our Marinated Beef and Dry Aged categories. Above all, visit the Canadian Beef Grading Agency to learn more.
