Looking for a juicy steak full of rich beef flavour? Try our organic ribeye from Viandes Rheintal. There is no better steak to get the full ribeye experience. Viandes Rheintal is located in Centre-du-Québec, and because their beef is certified organic, you can be sure that there are no synthetic growth hormones, reproductive hormones, antibiotics, or preservatives in their beef. If you are wondering if this cut of steak is best for you, you should know that ribeyes have a good amount of fat to keep them from drying out during cooking and a fuller, “beefier” flavour than most other cuts of steak. Although ribeyes are not as tender as the melt-in-your-mouth filet mignon, they are still very tender and considered one of the top premium cuts of steak.

COOKING TIP: You can’t cook a steak from frozen so we recommend properly thawing the steak in the fridge overnight or for a few hours in a sink full of cold water. Once fully defrosted, allow the steak to come up to room temperature by removing it from the fridge 30 minutes before cooking it on a preheated barbecue set to high heat. Pat the surface of the ribeye dry with a paper towel and generously coat with oil, salt, and pepper. Cook for about 4-5 minutes on each side or until the internal temperature reads around 135℉ and remove it from the heat but don’t cut into it yet! Instead, allow it to “rest” for a few minutes to allow the juices to be reabsorbed by the meat and the temperature to slowly climb to 140℉ for medium-rare. Resting makes a much more flavourful and juicy steak.