At La Boucherie, we are committed to sourcing the finest cuts of meat from around the globe, and our USDA Ribeye is no exception. We are proud to offer Creekstone Farms Natural Protocols USDA Ribeye, which represents the highest standards of quality and ethical practices.
Our Creekstone Farms Natural Protocols USDA Ribeye is produced without the use of antibiotics, hormones, growth promoting drugs, or artificial ingredients – EVER! We believe in providing our customers with a premium, all-natural product that is free from any harmful additives, ensuring that you are getting the purest, most flavourful meat possible.
In addition, the cattle used to produce our beef are raised on a 100% vegetarian diet, sourced and verified to the ranch of birth. We are dedicated to ensuring the humane handling of animals throughout the entire process, from farm to fork. It may take longer and require more work to raise cattle according to these stringent guidelines, but we believe it’s the right thing to do for our customers and for the environment.
Our Creekstone Farms Natural Protocols USDA Ribeye is known for its exceptional marbling, tenderness, and rich flavour. Whether you’re grilling, pan-searing, or roasting, our USDA Ribeye is sure to impress with its superior taste and quality. It’s the perfect choice for a special occasion meal or when you’re craving a truly indulgent dining experience.
As a gourmet butcher shop, La Boucherie is dedicated to providing our customers with top-quality cuts of meat that are sourced with care and attention to detail. Trust La Boucherie for the finest cuts of meat, including our premium Creekstone Farms Natural Protocols USDA Ribeye, and experience the ultimate in taste and quality. Shop the rest of the beef range here.
Note: 2.5 kg serves approximately 8 portions.
4 Creekstone Farms USDA Prime ribeyes
Coarse salt (sea or kosher)
Coarsely and freshly ground black pepper
Green Peppercorn Crema Anchovy Cream (recipe follows)
Arrange the steaks in a baking dish. Generously salt each on both sides: you’ll need about 1/2 teaspoon salt per steak. (Tip: Sprinkle the salt from a height of 6 inches for even distribution.) Dry-brine the steaks in the refrigerator for 1 hour, turning them once.
Set up your grill for direct grilling and preheat to medium-high. Brush and oil the grill grate.
Generously pepper both sides of the steaks. Arrange the steaks on the grill grate. Grill for 1-1/2 minutes, then give each steak a quarter turn to lay on a crosshatch of grill marks. When the bottom is sizzling and browned (and you may see beads of blood start to form on the top), turn the steaks and grill the other side the same way
You’ll need about 3 minutes per side for rare (120 to 125 degrees) and 4 minutes per side for medium-rare (130 to 135 degrees). Use an instant-read thermometer inserted through the side of the steak to check for doneness. Transfer the steaks to a wire rack set over a rimmed sheet pan; the rack prevents the bottoms from getting soggy.
To serve, pool the Green Peppercorn Crema on a platter or plates. Top with the steaks and chives, if using.
Green Peppercorn Crema Recipe
1-1/2 cups heavy (whipping) cream
1 to 2 oil-packed anchovy fillets, coarsely chopped (optional)
2 tablespoons brined green peppercorns, coarsely chopped
1 clove garlic, peeled and coarsely chopped
1 tablespoon butter, cut into 4 pieces
Minced chives, for garnish (optional)
Place the cream, anchovies, peppercorns, and garlic in a heavy saucepan and simmer, stirring often, over medium heat until reduced by half, 10 to 15 minutes. Puree in a blender. Return the mixture to the pan and whisk in the butter. Keep warm.
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