Ribeye Steak (USDA Choice Grade) | Premium USA Beef

Known in French cuisine as entrecôte de boeuf, our USDA Choice Ribeye Steak is a true delicacy. Sourced for its exceptional richness and generous marbling, this premium cut offers a juicy, tender texture with bold flavor.

Key Product Highlights:

Grade: USDA Choice – a restaurant-grade beef with high marbling for juicy, flavorful results
Cut: Ribeye – known for its rich taste and tender texture
Packaging: Individually vacuum-packed for hygiene and convenience
Packaging: 450–500g a piece (1 inch thick) delivered frozen, ready for cooking or long-term storage
Rich, Beefy Taste: A classic, robust flavor that defines a great steak.
Versatility on The Grill: Perfect for steak nights, BBQs, and gourmet meals, and pairing with sauces, sides, or wine.

The USDA Choice Difference

Rated as the second-highest quality beef available, our USDA Choice ribeye delivers exceptional flavor and tenderness. It has slightly less marbling than Prime, yet offers the same rich, delicious taste.

Delivered frozen and vacuum-packed, it's the perfect way to enjoy a high-quality steak at home.

🔥 How to Cook Ribeye Steak

Thawing

For best results, thaw the steak in the refrigerator overnight. Alternatively, submerge the sealed package in a bowl of cold water for 1 to 2 hours, replacing the water every 30 minutes to maintain a safe temperature.

Remove it from the packaging, place it on a dish covered with cling film, and let it sit at room temperature for up to 30 minutes before cooking.

Cooking

Ideal for grilling, pan-searing, broiling, roasting, or even pan-frying—this cut adapts to any cooking method with ease.

🥩 Recipe: Tender Juicy Ribeye Steak

Ingredients

2 pcs USDA Choice Ribeye
2 tbsp olive oil
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp garlic powder
2-4 tbsp butter or Boursin (Garlic & Herbs)
(optional) thyme, rosemary, or your favorite aromatic herbs

Directions

Pat-dry the thawed steaks with a paper towel.
In a small bowl, mix salt, pepper, and garlic powder.
Gently rub the seasoning into the steaks.

Cast iron pan (large): heat oil over medium-high heat until very hot. Place the steaks in the pan and sear for 2 to 3 minutes until they've browned. Flip and after 30 seconds, add in the butter and herbs. Baste the steaks with the melted butter and cook for another 2-3 minutes. Flip again and baste until your preferred level of doneness:

Doneness:
Rare: 3-4 minutes on each side.
Medium rare: 4-5 minutes per side.
Medium: 5-6 minutes per side.
Well-done: 7-8 minutes per side.

Rest after cooking: Allow the steaks to rest for about 10 minutes before slicing and serving to keep the juices in and retain moisture. Once the steaks are done, slice them against the grain, serve, and enjoy.

🍷 Pairing Suggestions 🥗

Serve with classic accompaniments like pepper sauce, fries, or roasted vegetables, and a glass of red wine for an unforgettable dining experience.

Frozen ribeye steak

Average Nutritional Values (serving size 100g)	Per 100 g
Calories	187	*
Total Fat	11 g	14%
Saturated Fat	4.4 g	22%
Cholesterol	0.064 g	21%
Total Carbohydrates	1.8 g	1%
Dietary Fiber	0 g	0%
Sugars	0 g
Protein	19 g	38%
Sodium	0.088	4%
Iron	15%
Potassium	8%

*Percent values are based on a 2000-calorie diet.

USA

Storage & Shelf Life

Store in the freezer at 0°F (–18°C) or below until the date indicated on the packaging.
For best quality, keep steaks in their original vacuum-sealed packaging or tightly wrapped to prevent freezer burn.

Before cooking, thaw steaks in the refrigerator for 12–24 hours—never at room temperature.
Do not refreeze thawed meat.

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