Premium Black Angus Choice Ribeye Steak - 450g-500g

Known universally as the king of steakhouse dining, the Black Angus Ribeye Steak offers the ultimate balance of melt-in-your-mouth tenderness and bold, buttery beef flavor. Black Angus cattle are world-renowned for their genetic ability to produce finely textured, abundant intramuscular marbling.

Each steak is custom hand-cut to a generous 1-inch thickness, featuring both the succulent center eye (Longissimus Dorsi) and the decadent, velvety ribeye cap (Spinalis Dorsalis) to ensure an extraordinary culinary experience with every sear.

Product Highlights:

• Breed: Verified Black Angus Genetics
• Cut: Boneless Ribeye Steak / Scotch Fillet
• Thickness: ~1 inch thick steakhouse cut
• Weight: Approx. 450g – 500g
• Packaging: Vacuum-sealed fresh-frozen to lock in natural juices and prevent freezer burn
• Best Cooking Methods: Cast-iron skillet pan-sear, charcoal grill, or reverse-sear
• Delivery: Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.

How to Cook a Thick-Cut Black Angus Ribeye

Because the Ribeye is rich in natural marbling, it bastes itself from the inside as it cooks. Keep the cooking method simple to let the Angus flavor take center stage.

1. Thaw Gently: Thaw overnight in the refrigerator. Bring the steak to room temperature 30 minutes before cooking so the cold interior doesn't cause the meat to seize up in the pan.
2. Pat Dry & Season: Blot both sides completely dry with paper towels. Season generously with flaky sea salt and freshly cracked black pepper right before it hits the heat.
3. Screaming Hot Heat: Heat a heavy cast-iron skillet over high heat until lightly smoking. Add 1 tablespoon of high-smoke-point oil (avocado, canola, or beef tallow).
4. The Sear: Place the steak in the pan. Sear undisturbed for 2.5 to 3 minutes until a deep, dark golden-brown crust forms. Flip and sear for another 2 minutes on the reverse side.
5. The Steakhouse Butter Baste: Reduce heat to medium. Drop in 2 tablespoons of unsalted butter, 2 crushed garlic cloves, and fresh rosemary or thyme into the skillet. Tilt the pan and spoon the foaming butter continuously over the steak for 60 seconds.
6. Rest: Transfer to a warm cutting board and let it rest for 6 to 8 minutes. Resting allows the internal juices to redistribute so the steak stays intensely juicy when carved.
7. Slice: Slice across the grain into thick ribbons and top with flaky sea salt.

Chef's Recommended Doneness: Medium-Rare (130°F–135°F / 55°C) to Medium (140°F / 60°C). The marbling in a Black Angus Ribeye needs to reach at least 130°F to fully render into pure liquid flavor.

Nutrition Highlights

Serving Size: 500g (17.6 oz) Raw Black Angus Ribeye

Frequently Asked Questions (FAQ)

Why choose Black Angus over other beef breeds?

Black Angus is the gold standard of beef cattle worldwide because of its exceptional natural marbling ability. Unlike other breeds that store fat mainly on the outside of the muscle, Black Angus naturally develops fine ribbons of intramuscular fat throughout the meat, resulting in unmatched tenderness and natural juiciness.

What is the difference between a Ribeye and a Striploin (New York Strip)?

Both are premium loin cuts, but the Ribeye contains significantly more intramuscular marbling and consists of two distinct muscles (the eye and the cap). This makes the Ribeye richer, juicier, and softer on the palate compared to the leaner, firmer texture of a New York Strip.

Can I cook this on a charcoal or gas grill?

Yes! Ribeye steaks are fantastic on the grill. Because the rendered fat can cause flare-ups, we recommend grilling over two-zone heat (searing over high direct coals, then finishing over indirect heat with the lid closed until your desired doneness is reached).