CANADIAN ANGUS RIBEYE 10oz/PK

Premium Frozen Angus Ribeye | 10 oz

Experience the bold, buttery richness of a perfectly portioned 10 oz Angus ribeye — flash-frozen at peak freshness to deliver premium quality straight to your door. Sourced from carefully selected Angus cattle, each steak is generously marbled for exceptional tenderness and depth of flavour in every bite.

The 10 oz cut is the ideal size for a satisfying, restaurant-quality meal at home — whether you're grilling outdoors, searing in a cast iron skillet, or finishing in the oven.

Why You'll Love It

Sourced from Canada's finest Angus cattle, this 10 oz ribeye delivers the rich marbling and bold, beefy flavour that steak lovers crave. Known for its exceptional tenderness and juicy texture, Canadian Angus beef is raised to the highest standards — giving you a restaurant-quality experience right at home. Whether it's a weeknight treat or a special occasion, this ribeye never disappoints.

How to Prepare

• Remove the steak from the freezer and thaw overnight in the refrigerator (never at room temperature).
• Once thawed, pat dry with paper towels to remove excess moisture — this is key to a great sear.
• Season generously with coarse salt and freshly cracked black pepper, or your favourite steak rub, at least 30 minutes before cooking.
• Let the steak come to room temperature for 20–30 minutes before cooking for even heat distribution.

How to Cook

Pan-Sear (Recommended):

• Heat a cast iron skillet over high heat until smoking hot. Add a high smoke-point oil (avocado or grapeseed).
• Sear the ribeye for 3–4 minutes per side for medium-rare (internal temp: 57°C / 135°F).
• Add butter, garlic, and fresh thyme in the last minute and baste continuously.
• Rest for 5 minutes before slicing.

Grill:

• Preheat grill to high heat (230°C / 450°F).
• Grill 3–4 minutes per side, then rest for 5 minutes before serving.

Oven Finish (Reverse Sear):

• Bake at 120°C / 250°F until internal temp reaches 52°C / 125°F, then sear in a hot skillet for 1–2 minutes per side.

Storage Information

• Frozen: Keep frozen at -18°C / 0°F or below. Best consumed within 6–12 months for optimal quality.
• Refrigerated (after thawing): Use within 1–2 days. Do not refreeze once thawed.
• Packaging: Keep in original vacuum-sealed packaging until ready to use to preserve freshness.

From your freezer to your plate — a steakhouse experience at home.