Thick Slice USDA Ribeye

Elevate your home dining with our Thick Slice USDA Ribeye Steak, made from USDA Choice Grade beef known for its rich marbling, tenderness, and full-bodied flavor. Each pack includes generous 1 to 1.5 inch thick cuts, ideal for grilling or pan-searing to perfection.

Vacuum-sealed and frozen fresh to lock in quality, this ribeye is perfect for steak lovers who want a restaurant-quality experience at home.

Same-day delivery available within Metro Manila — order before 5:30 PM (12 noon on Sundays)!

🥶 Thawing Instructions

For best results, keep the steak in its vacuum-sealed pack and thaw it in the refrigerator overnight. This method takes about 6 to 12 hours and helps maintain the steak’s texture and flavor. Once thawed, we recommend cooking it within 24 hours.

If you need to thaw it faster, submerge the sealed pack in a bowl of cold water. Depending on the thickness, it should be ready in 30 to 60 minutes. Be sure to cook the steak immediately after using this quick method.

Avoid thawing at room temperature to ensure food safety and preserve quality.

🔥 Cooking Instructions (For 1½ Inch Thick Steak)

1. Thaw Properly

Ensure your steak is fully thawed. Use the refrigerator overnight or the cold water method for best results (see Thawing Instructions).

2. Bring to Room Temperature

Let the thawed steak rest at room temperature for 30–45 minutes before cooking to ensure even doneness.

3. Season Simply

Pat the steak dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Add garlic, rosemary, or your favorite rub if desired.

4. Preheat Your Pan or Grill

Use a cast iron pan or a hot grill. Preheat on high until smoking hot to achieve a perfect sear.

5. Sear and Cook

Place the steak on the hot surface.

• Sear 3–4 minutes per side, then lower heat and cook for another 2–3 minutes per side
  
• Sear 4–5 minutes per side, then lower heat and cook for another 2–3 minutes per side

Use a meat thermometer for best results:

• Medium Rare: 130–135°F (54–57°C)
  
• Medium: 140–145°F (60–63°C)

6. Rest Before Serving

Let the steak rest for 10 minutes before slicing. This allows the juices to settle and ensures a tender, flavorful bite.