{"product_id":"buy-black-angus-ribeye-steak","title":"Premium Black Angus Choice Ribeye Steak - 450g-500g","description":"\u003cp\u003eKnown universally as the king of steakhouse dining, the \u003cstrong\u003eBlack Angus Ribeye Steak\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eEach steak is custom hand-cut to a generous \u003cstrong\u003e1-inch thickness\u003c\/strong\u003e, featuring both the succulent center eye (\u003cem\u003eLongissimus Dorsi\u003c\/em\u003e) and the decadent, velvety ribeye cap (\u003cem\u003eSpinalis Dorsalis\u003c\/em\u003e) to ensure an extraordinary culinary experience with every sear.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Highlights:\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBreed:\u003c\/strong\u003e Verified Black Angus Genetics\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCut:\u003c\/strong\u003e Boneless Ribeye Steak \/ Scotch Fillet\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThickness:\u003c\/strong\u003e ~1 inch thick steakhouse cut\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e Approx. 450g – 500g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePackaging:\u003c\/strong\u003e Vacuum-sealed fresh-frozen to lock in natural juices and prevent freezer burn\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBest Cooking Methods:\u003c\/strong\u003e Cast-iron skillet pan-sear, charcoal grill, or reverse-sear\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDelivery:\u003c\/strong\u003e Dispatched in temperature-controlled packaging via our in-house cold chain riders within 24–48 hours across Metro Manila.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eHow to Cook a Thick-Cut Black Angus Ribeye\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eBecause 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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThaw Gently:\u003c\/strong\u003e Thaw overnight in the refrigerator. Bring the steak to room temperature \u003cstrong\u003e30 minutes before cooking\u003c\/strong\u003e so the cold interior doesn't cause the meat to seize up in the pan.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePat Dry \u0026amp; Season:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eScreaming Hot Heat:\u003c\/strong\u003e 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).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Sear:\u003c\/strong\u003e Place the steak in the pan. Sear undisturbed for \u003cstrong\u003e2.5 to 3 minutes\u003c\/strong\u003e until a deep, dark golden-brown crust forms. Flip and sear for another \u003cstrong\u003e2 minutes\u003c\/strong\u003e on the reverse side.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eThe Steakhouse Butter Baste:\u003c\/strong\u003e 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.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRest:\u003c\/strong\u003e Transfer to a warm cutting board and let it rest for \u003cstrong\u003e6 to 8 minutes\u003c\/strong\u003e. Resting allows the internal juices to redistribute so the steak stays intensely juicy when carved.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSlice:\u003c\/strong\u003e Slice across the grain into thick ribbons and top with flaky sea salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003cp\u003e\u003cstrong\u003eChef's Recommended Doneness:\u003c\/strong\u003e \u003cstrong\u003eMedium-Rare (130°F–135°F \/ 55°C)\u003c\/strong\u003e to \u003cstrong\u003eMedium (140°F \/ 60°C)\u003c\/strong\u003e. The marbling in a Black Angus Ribeye needs to reach at least 130°F to fully render into pure liquid flavor.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNutrition Highlights\u003c\/h2\u003e\n\u003cp\u003eServing Size: 500g (17.6 oz) Raw Black Angus Ribeye\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; text-align: left;\"\u003e\n  \u003cthead\u003e\n    \u003ctr style=\"border-bottom: 2px solid #ccc;\"\u003e\n      \u003cth style=\"padding: 8px;\"\u003eNutrient\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eAmt\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003e%DV\u003c\/th\u003e\n      \u003cth style=\"padding: 8px;\"\u003eKey Benefit\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~106g\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e212%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eHigh-density amino acids for muscle growth and satiety\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eNatural Marbling Fats\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eRich\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e—\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eProvides unmatched juiciness, flavor release, and mouthfeel\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eHeme Iron\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~11mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e61%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEasily absorbed iron that supports red blood cell production\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr style=\"border-bottom: 1px solid #eee;\"\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eZinc\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~16mg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e145%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eEssential mineral for cellular health, skin, and immune strength\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e\u003cstrong\u003eVitamin B12\u003c\/strong\u003e\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e~9.6µg\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003e400%\u003c\/td\u003e\n      \u003ctd style=\"padding: 8px;\"\u003eVital for natural energy production and nervous system performance\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eFrequently Asked Questions (FAQ)\u003c\/h2\u003e\n\n\u003ch3\u003eWhy choose Black Angus over other beef breeds?\u003c\/h3\u003e\n\u003cp\u003eBlack 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.\u003c\/p\u003e\n\n\u003ch3\u003eWhat is the difference between a Ribeye and a Striploin (New York Strip)?\u003c\/h3\u003e\n\u003cp\u003eBoth 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.\u003c\/p\u003e\n\n\u003ch3\u003eCan I cook this on a charcoal or gas grill?\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eYes!\u003c\/strong\u003e 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).\u003c\/p\u003e","brand":"Butcher's Secrets","offers":[{"title":"Default Title","offer_id":52831429034302,"sku":null,"price":975.0,"currency_code":"PHP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0838\/1484\/2686\/files\/BLACK_ANGUS_RIBEYE_1080-2.jpg?v=1767628150","url":"https:\/\/butcherssecrets.ph\/products\/buy-black-angus-ribeye-steak","provider":"BUTCHER'S SECRETS","version":"1.0","type":"link"}