More Information
Price ₱ 1,904 per Kilo
Farmer Creekstone
Package Type 6 slices
Total Pack Weight 2.10 KG
Total Pack Price ₱ 3,999

*for sliced orders, slices are individually vacuum-packed

In stock
Prime Grade Angus Rib-Eye (Sliced)

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Prime Grade Angus Rib‑Eye (Sliced)

  • Farmer: Creekstone Farms
    • Creekstone farms are recognized for its decade of legacy in providing superior beef products based on their USDA-certified Black Angus Cattle in America. Their state of the art processing proves their commitment to producing the highest quality Black Angus beef that is known as the gold-standard for premium beef-consistently tender and delicious.
  • Know Your Steak
    • A Rib-Eye Bone in, which is also usually called as “cowboy rib-eye” or “cowboy cut”, is a rib steak sliced from the rib primal of a beef with the rib bone attached. The French rib bone adds a beefy and brawny flavor that beef lovers lust for as the roasted or flamed broiled bone imparts its flavor to the meat.
  • Cooking Tip
    • Grilling can be a bit tricky because its copious fat is prone to causing flare-ups. So always have a lid ready, and stand by with the tongs in case you need to rapidly spring into action and retrieve them from the depths of a fireball.
  • Best Way to Cook
    • Grilling, Roasting, Pan-frying & Baking.
  • Wine Pairing
    • A bone-in cowboy ribeye is an extremely well-marbled and a very fatty cut of beef. You want the tannins and acid to balance out the rich textures and you would want a wine to go against all of that. Barolo Wine have high tannins and acidity with rich dried fruits, a sour component on the back palate as well as savory earth and spices. There’s not a better wine that goes with the dry-aged cowboy ribeye.



    • 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.


    Bone-In Rib Eye Steaks with Sweet, Pan-Roasted Garlic


    • 25 garlic cloves, peeled
    • ⅛ teaspoon crushed red pepper flakes
    • ½ –1 cup virgin olive oil
    • 4 bone-in rib-eye steaks, each 10 to 12 ounces and about 1 inch thick, trimmed of excess fat
    • Sea salt
    • Freshly ground black pepper


    1. In a small saucepan over low heat, combine the garlic and red pepper flakes with ½ to 1 cup oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools.

    2. Pour ¼ cup of the garlic oil onto a sheet pan. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

    3. Prepare the grill for direct cooking over high heat (450° to 550°F).

    4. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

    5. Serve the steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some of the garlic oil over the steaks, if desired.