On the Menu — Rib-eye For The Month of July
Rib-eye Aquanchile (Photo: Jennifer Causey)

What's top of mind at Butcher Block? Everything! Our customers love the attractive displays, knowedgeable staff and of course our meats. Restaurateurs, chefs and home cooks are particularly fond of our rib-eye cuts that include fat marbling, which helps pack in rich flavours and juicy texture. The reason for the most part is the limited prep time required. Salt and pepper is all that's required. The flavour of the rib eye speaks for itself.

With Butcher Block offering for the month of July a 20 per cent discount off all rib-eye choice cuts, why not try these two recipes with your friends and family.

Rib-eye Aguachile


1/2 red onion, thinly sliced

3 tbsp, plus 1 tsp olive oil, divided

2 tbsp red wine vinegar

2 3/4 tsp kosher salt, divided

1 tsp freshly ground pepper, divided

1 (1 lb) boneless rib-eye steak (1 1/3-inches thick)

1/2 cup fresh lime juice

3 tbsp fresh orange juice

2 tsp soy sauce

1 (1/8 oz) serrano chile, seeds and ribs removed, finely chopped, plus thin slices for serving

1 garlic clove, finely chopped

1 medium-size ripe avocado, chopped


Step 1

Toss together onion, 2 tablespoons of the oil, vinegar, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a medium bowl. Cover and chill until ready to serve.

Step 2

Place a 12-inch cast-iron skillet over medium-high heat. Season steak all over with 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper. Add 1 teaspoon of the olive oil to skillet; swirl to coat. Add steak and cook, undisturbed, until a brown crust forms, about 5 minutes per side. Transfer steak to a cutting board, and let rest 10 minutes.

Step 3

While steak rests, stir together lime juice, orange juice, soy sauce, chopped serrano, garlic, remaining 3/4 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon olive oil. Reserve 1/4 cup marinade.

Step 4

Slice steak against the grain; transfer to a baking dish and pour remaining marinade over steak. Cover and chill for 1 hour.

Step 5

Remove onions from pickling liquid. Remove steak from marinade, and transfer to a serving platter. Drizzle with 1/4 cup of the reserved marinade. Garnish with pickled onions, avocado, and sliced serrano. Sprinkle with flaky sea salt.

Grilled Bone-In Rib-eye

Let it rain with the kosher salt — for the best flavour, season these simple steaks really well before they get grilled.


8 servings

3 2-inch bone-in rib-eye steaks (about 2 pounds each)

Kosher salt, freshly ground pepper

Flaky sea salt (for serving)


Step 1

The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you're ready to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.

Step 2

Prepare the grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to grill and sear bone side and fat-cap side of steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they're done. Continue to cook over indirect heat if needed — another 2–4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.

Step 3

Arrange sliced steaks on a platter and sprinkle with sea salt.

Recipes from: www.foodandwine.com & www.bonappetit.com

Grilled Bone-In Rib Eye (Photo: www.bonappetit.com)

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