More Information
Price ₱ 1,571 per Kilo
Farmer Sterling Silver
Package Type 1/2 Slab
Total Pack Weight 3.50 KG
Total Pack Price ₱ 5,499
In stock
Premium Angus Rib-Eye (Slab)



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Premium Angus Rib‑Eye (Slab)

  • Farmer: Sterling Silver
    • Sterling Silver is trusted by more than 14,000 premiere and internationally-renowned chefs for its unparalleled flavor, texture and tenderness. Sterling Silver is committed to providing premium ingredients for meals by hand-picking every single cut that begins at their ranch in Nebraska and continues all the way into your plate.
  • Know Your Steak
    • A Rib-eye Lip on is basically a prime rib roast without the bones which most meat-lovers find more flavorful because of the two-inch (5 cm) piece of meat called the “lip” that is left on at the end of the rib-eye muscle. Many restaurants now prefer serving a Rib-eye Lip On instead of a prime rib roast because it cooks quickly and is easier to carve.
  • Cooking Tip
    • A Rib-eye Lip on is already a well-marbled cut of beef. This is why some people opt to trim off the lip as a great deal of it is fat but serious beef lovers suggest that trimming should be done after the cooking as the extra fat in the lip is helpful for the meat’s moistness during cooking. The fat makes the flavor more distinctive and richer.
  • Best Way to Cook
    • Roasting, Grilling, Pan-frying & Boiling.
  • Wine Pairing
    • For many, the best wine to pair with a ribeye steak is one that has a high percentage of Cabernet Sauvignon. The Beringer Knight’s Valley Cabernet Sauvignon is a good recommendation. This is a consistent wine that, for under $20, provides a very true Cabernet experience, and will go well with the steak.

    Pan-Fried Rib-Eye Steak


    • 2 pieces (about 8 Oz. each) Rib-eye Steak
    • 1 Tablespoon Seasoning Salt
    • 3 Tablespoons Lemon and Pepper Seasoning
    • 1 teaspoon Kosher Salt
    • Freshly Ground Black Pepper, To Taste
    • 1 Tablespoon Olive Oil
    • 1 Tablespoon Butter


    Mix the seasonings all together in a small bowl to create a rub and massage into your steaks.

    Bring a skillet to a medium heat and add olive oil and butter. Get these two nice and hot until the butter is beginning to brown. With tongs, set the steak right onto the sizzling butter/oil mixture.

    Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Let steak rest for a couple minutes before digging in.