More Information
Price ₱ 1,571 per Kilo
Farmer Sterling Silver
Package Type 6 Slices
Total Pack Weight 2.10 KG
Total Pack Price ₱ 3,299

*for sliced orders, slices are individually vacuum-packed

In stock
Premium Angus Rib-Eye (Sliced)

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Premium Angus Rib‑Eye (Sliced)

  • 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
    • This tender cut of meat matches the rich, bold flavors of Justin’s Cabarnet Sauvignon (about $25) Whether grilled, broiled, or fried, rib-eye’s tender flavorful profile is carried into the sublime by adding the ripe, fruity, gently tannic Justin Cabernet Sauvignon.



    • 1 1½–2-inch bone-in rib eye (about 2 pounds)
    • 2 teaspoon kosher salt, divided
    • 1 teaspoon coarsely ground black pepper
    • Coarse sea salt


    Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt per side. Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.

    Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat. Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat, flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).

    Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.