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In pursuit of the perfect prime ribeye, we're joining all steak lovers on a mouthwatering journey to unparalleled flavor. 

 

Cooking the perfect prime ribeye is an art that requires finesse and precision. From selecting the right cut to mastering the cooking techniques, every step plays a crucial role in achieving that tender, juicy, and flavorful steak that will have everyone asking for seconds. 

 

Here are some expert tips and tricks to discover the secrets to seasoning, marinating, and searing your prime ribeye to perfection. We'll also explore different cooking methods, from grilling to pan-searing, so you can find the technique that best suits your culinary preferences.

 

Let's unlock the secrets behind the art of perfectly cooked prime ribeye. Say goodbye to bland and overcooked steaks and hello to a dining experience that will impress your guests and will take your steak-cooking skills to new heights.

 

Selecting the perfect prime ribeye cut

 

When it comes to cooking the perfect prime ribeye, selecting the right cut of meat is crucial. Look for a well-marbled ribeye with a generous amount of fat running through the meat. The fat adds flavor and helps keep the steak tender and juicy during cooking. Opt for a prime or choice grade ribeye for the best results.

 

Next, consider the thickness of the steak. Aim for a ribeye of at least 1 inch thick to ensure even cooking. Thicker cuts are also more forgiving if you accidentally overcook the steak.

 

Finally, check the color of the meat. A bright red color indicates freshness, while a darker red color may mean the meat has been sitting for too long. Avoid ribeyes with a grayish tint, as this may indicate spoilage.

 

Remember, selecting a high-quality cut of meat sets the foundation for a perfectly cooked prime ribeye.

 

Preparing the prime ribeye for cooking

 

Before you start cooking your prime ribeye, it's important to properly prepare the steak. Start by taking the steak out of the freezer and allowing it to come to room temperature for about 30 minutes. This will help the steak cook more evenly.

 

While the steak is coming to room temperature, pat it dry with paper towels. This will remove any excess moisture on the surface, allowing for better browning during cooking.

 

Next, trim any excess fat from the edges of the steak, leaving a thin layer intact. This will help prevent flare-ups during grilling or searing. Be careful not to remove too much fat, as it adds flavor and moisture to the steak.

Finally, score the fat cap of the ribeye by making shallow cuts in a diamond pattern. This will help the fat render and crisp up during cooking, adding a delicious texture to the steak.

 

By properly preparing your prime ribeye, you'll set the stage for a mouthwatering culinary experience.

 

Seasoning and marinating techniques for maximum flavor

 

To elevate the flavor of your prime ribeye, seasoning and marinating are essential steps. While a simple sprinkle of salt and pepper can enhance the natural flavors of the steak, experimenting with different seasonings and marinades can take your culinary creation to a whole new different level.

 

For a classic flavor combination, create a seasoning blend using kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning mixture generously onto both sides of the steak, making sure to coat the edges as well. Let the seasoned steak sit at room temperature for about 10 minutes, allowing the flavors to penetrate the meat.

 

If you're looking to infuse additional flavors into your prime ribeye, consider marinating the steak. A marinade typically consists of an acidic component, such as vinegar or citrus juice, along with herbs, spices, and oils. The acid helps tenderize the meat while the other ingredients add depth and complexity to the flavor profile.

 

To marinate your prime ribeye, place the steak in a resealable plastic bag, and pour the marinade over it. Make sure the steak is fully submerged in the marinade and seal the bag tightly. Refrigerate the steak for at least 4 hours, but no more than 24 hours, to allow the flavors to meld.

 

Cooking methods: grilling, roasting, and searing

 

Now that your prime ribeye is perfectly seasoned or marinated, it's time to choose a cooking method that suits your preferences. There are several options to consider, each offering its own unique benefits and flavor profiles.

 

Grilling is a popular choice for cooking prime ribeye because it imparts a smoky flavor and creates beautiful grill marks. Preheat your grill to high heat and brush the grates with oil to prevent sticking. Place the steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Remember to let the steak rest for a few minutes before slicing to allow the juices to redistribute.

 

Roasting is another excellent cooking method for prime ribeye, especially if you're cooking for a larger group. Preheat your oven to a high temperature, around 450°F (230°C), place the seasoned or marinated steak on a roasting rack, and set inside a roasting pan. Cook the steak for about 15 minutes per pound, or until it reaches your desired internal temperature. Use a meat thermometer to ensure accuracy.

 

If you prefer a more hands-on approach, searing your prime ribeye on the stovetop is a great option. Heat a heavy-bottomed skillet or cast iron pan over high heat and add a small amount of oil. Place the steak in the hot pan and cook for 3-4 minutes per side for medium-rare. Finish the steak in a preheated oven at 400°F (200°C) for a few minutes to achieve the desired internal temperature.

 

Experiment with these different cooking methods to find your favorite way to cook the perfect prime ribeye.

 

Achieving the perfect internal temperature for your prime ribeye

The internal temperature of your prime ribeye is a crucial factor in achieving the perfect level of doneness. While everyone's preferences may vary, here are some general guidelines to help you achieve the desired result:

 

- Rare: 120°F (49°C) - 125°F (52°C)

- Medium Rare: 130°F (54°C) - 135°F (57°C)

- Medium: 140°F (60°C) - 145°F (63°C)

- Medium Well: 150°F (66°C) - 155°F (68°C)

- Well Done: 160°F (71°C) and above

 

Using a meat thermometer is the most accurate way to determine the internal temperature of your prime ribeye. Insert the thermometer into the thickest part of the steak, avoiding contact with bone or fat. Take the steak off the heat when it is a few degrees below your desired temperature, as it will continue to cook as it rests.

 

Remember, the internal temperature will rise by a few degrees during the resting process, so factor this in when cooking your prime ribeye.

Resting and carving the prime ribeye

 

Resting your prime ribeye after cooking is a crucial step that should not be overlooked. Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product.

 

Once your prime ribeye reaches the desired internal temperature, remove it from the heat and transfer it to a cutting board. Tent the steak loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period will ensure that the juices remain in the meat when you slice into it, rather than running out onto the cutting board.

 

When it's time to carve your prime ribeye, use a sharp knife to slice the steak against the grain into thin slices. This will help ensure tenderness and make it easier to chew. Serve the slices on a platter, and watch as your guests' eyes light up at the sight of perfectly cooked prime ribeye.

Pairing suggestions and serving ideas

 

Pairing your prime ribeye with the best side dishes and beverages can make your dining experience even more exquisite. Here are some suggestions to complement the rich flavors of your perfectly cooked steak:

 

- Classic sides: Creamy mashed potatoes, roasted vegetables, and a crisp garden salad.

- Sauces and condiments: Serve your prime ribeye with a side of horseradish sauce, chimichurri, or a red wine reduction for added flavor.

- Wine pairing: A full-bodied red wine, such as a Cabernet Sauvignon or Malbec, pairs beautifully with prime ribeye. For white wine lovers, a buttery Chardonnay can also complement the steak's richness.

Don't forget to consider your guests' dietary preferences and any specific flavor profiles you want to highlight when selecting your sides and beverages.

 

Expert tips for cooking the perfect prime ribeye

 

To further enhance your prime ribeye cooking skills, here are some expert tips to keep in mind:

1. Use a meat thermometer: This ensures that your prime ribeye reaches the desired level of doneness without overcooking.

2. Let the steak rest: Resting allows the juices to redistribute, resulting in a more tender and flavorful steak.

3. Experiment with seasonings and marinades: Don't be afraid to get creative and try different flavor combinations to find your favorite.

4. Invest in a quality grill or skillet: A well-made cooking surface can make a significant difference in achieving that perfect sear and flavor.

5. Practice makes perfect: The more you cook prime ribeye, the better you'll become at understanding the timing and nuances of achieving the ideal steak.

 

Remember, cooking the perfect prime ribeye is a skill that can be mastered with practice and a passion for culinary excellence.

 

So fire up the grill, preheat the oven, or heat up the skillet. It's time to embark on a journey to unparalleled flavor and create a dining experience that will leave you and your guests craving more. Enjoy!

Get 20% OFF Mini Raisin Swirls


Get ready to swirl into a fantastic snacking experience because your fave bite-sized pastry is now on sale! Score 20% OFF the 10-pack Mini Raisin Swirls, now at 20% OFF and stock up on your on-the-go snacks.

Mini Raisin Swirls
Mini Raisin Swirls
 ₱350 / 10 pcs
 NOW  ₱280 / 10 pcs


Pop them in your bag for a mini pick-me-up, or have them at hand for breakfast bites, afternoon slump, evening sweets, or just because treats.

And don't forget our Wine Clearance special: Get 15% OFF a selection of reds, whites, rosés, and sparkling wine until supplies last.

Red Wines
Red Wines
     



The pastry offer is good until January 28 only.

Shop Now

 

Mini Raisin Swirl Wreath

Mini Raisin Swirl Wreath


Ingredients

2 packs of Mini Raisin Swirls
100 grams cream cheese, softened
2 tbsp Echire unsalted butter, softened
1/2 cup confectioners’ sugar
1 tsp vanilla extract
4 tbsp whole milk

Directions

Bake the mini swirls according to instructions.
Mix cream cheese and butter in a bowl.
Add the confectioners' sugar.
Combine until smooth.
Add the vanilla extract and milk.
Mix into a drizzle consistency.
Add milk when necessary.
Arrange the baked swirls to form a wreath.
Top each swirl with the prepared mixture.
Add frozen rasberries on the side.
Serve.

 

When it comes to food, quality is the key. If you're searching for the best butchery and deli for top-grade meat near you, look no further. Find the juiciest cuts in town here.

 

At GERALD.ph, we understand the importance of enjoying the finest quality cut. From grass-fed beef to free-range poultry, explore an array of delectable options for every meat-lover's craving.

 

Whether you're a seasoned steak connoisseur or on the hunt for a mouthwatering roast, prepare to elevate your dining experience and satisfy your taste buds with the most succulent cuts available.

 

Rest-assured that the taste is superior and tenderness is guaranteed. 

Another benefit of buying meat from our shop is the opportunity to try different cuts and varieties that may not be readily available at your usual markets or supermarkets. We offer a wide range of options, including specialty cuts, unique breeds, and hard-to-find meats. This allows you to explore new flavors and expand your culinary horizons.

 

Understanding the different cuts of meat

 

Understanding the different cuts of meat is essential for making informed purchasing decisions and preparing delicious meals. Each cut has its own unique characteristics, flavors, and cooking methods. By familiarizing yourself with these cuts, you can choose the right one for your desired dish and ensure optimal flavor and tenderness.

 

1. Steak cuts: Steaks are typically cut from the loin, rib, or sirloin sections of the animal. Popular steak cuts include filet mignon, ribeye, and T-bone or Wagyu. These cuts are known for their tenderness and rich flavor. They are best cooked quickly over high heat, such as grilling or pan-searing.

 

2. Roast cuts: Roasts are larger cuts of meat that are ideal for slow cooking methods, such as roasting or braising. Common roast cuts include chuck roast, sirloin tip roast, and pork shoulder. These cuts are well-suited for meals that require long cooking times to break down tough connective tissues and develop deep flavors.

 

3. Ground meat: Ground meat is a versatile option that can be used in a variety of dishes, such as burgers, meatballs, and sauces. The fat content of ground meat can vary, so be sure to choose a leaner option for healthier recipes or a fattier option for juicier results.

 

4. Specialty cuts: We also offer specialty cuts that are not commonly found at the market. These cuts may include dry-aged steaks, specialty sausages and delis. These are often prized for their flavor and tenderness, making them a great choice for special occasions or when you want to elevate your cooking.

 

Recipes and cooking tips

 

Choosing the best cuts of meat can sometimes feel like a daunting task, especially with the wide variety of options available. Here are some tips to help you select the perfect cuts for your culinary creations:

 

Consider the cooking method: Different cuts of meat require different cooking methods to achieve the best results. For example, tender cuts like filet mignon are well-suited for quick cooking methods, such as grilling or pan-searing, while tougher cuts like chuck roast benefit from slow cooking methods to break down the connective tissues and develop flavors.

 

Inspect the color and marbling: When choosing meat, look for cuts that have vibrant color and marbling. Vibrant color indicates freshness, while marbling (intramuscular fat) contributes to tenderness and flavor. Avoid meat that appears discolored or has excessive fat and connective tissue.

 

Remember, selecting the best cuts of meat is a matter of personal preference. Experiment with different cuts and cooking methods to discover your favorites and unleash your inner culinary artist.


We’re back bringing an irresistible offer!

Shop our Grand Wine Clearance sale and get 15% OFF a selection of great wines - from bold reds to crisp whites, sparkling chardonnay to elegant rosés, we've got something for every palate and occasion. This is your chance to stock up on your favorites or discover new hidden gems at incredible prices!

REDS

Baglio del sole
Baglio del sole
 ₱750
 NOW  ₱638
Indigo Eyes Cabernet Sauvignon
Indigo Eyes Cabernet Sauvignon
 ₱840
 NOW  ₱714
Torres Gran Coronas
Torres Gran Coronas
 ₱1150
 NOW  ₱978
Murphy Pinot Noir
Murphy Pinot Noir
 ₱1290
 NOW  ₱1097
St. Francis Merlot
St. Francis Merlot
 ₱1760
 NOW  ₱1496

WHITES

Indigo Eyes Sauvignon Blanc
Indigo Eyes
Sauvignon Blanc

 ₱840
 NOW  ₱714
Murphy Goode Sauvignon Blanc
Murphy Goode
Sauvignon Blanc
 ₱990
 NOW  ₱842
Clarendelle Blanc
Clarendelle Blanc
 ₱1420
 NOW  ₱1207
Grillo - Carolina Marengo
Grillo - Carolina Marengo
 ₱1799
 NOW  ₱1529
Passo a Due Bianco Salento
Passo a Due
Bianco Salento

 ₱699
 NOW  ₱594
Taltarni T-Series Sauvignon Blanc
Taltarni T-Series
Sauvignon Blanc
 ₱1020
 NOW  ₱867

ROSÉS

R de Roubine Rosé
R de Roubine Rosé
 ₱1120
 NOW  ₱952
Arzuaga Rosae 2019
Arzuaga Rosae 2019
 ₱1100
 NOW  ₱935
Sauvion Rose D'anjou
Sauvion Rose D'anjou
 ₱530
 NOW  ₱451

SPARKLING


Score top-shelf steals you won't find anywhere else.


Perfect to pair with our artisan cheeses - Crottin de Chavignol, Australian Cheddar, and Tomme de Savoie - still at 10% OFF until supplies run out!

Crottin de Chavignol
Crottin de Chavignol
 ₱420
 NOW  ₱378
Australian Cheddar
Australian Cheddar
 ₱369
 NOW  ₱332
Tomme de Savoie
Tomme de Savoie
 ₱985
 NOW  ₱886


Our wine offer is good while supplies last.

Shop Now

 


This holiday season, savor a culinary experience like never before with our dazzling duck foie gras and splendid smoked salmon. Our gift to you - 10% OFF our Whole Duck Liver (Raw), Duck Liver Slices (Raw), and Smoked Salmon 200g all through the holidays!

Whole Duck Liver (Raw)
Whole Duck Liver (Raw)
 ₱3900
 NOW  ₱3510
Duck Liver Slices (raw)
Duck Liver Slices (raw)
 ₱1990
 NOW  ₱1791
Smoked Salmon 200g
Smoked Salmon 200g
 ₱440
 NOW  ₱396


Perfectly poised to grace your holiday menu, these luxurious culinary gems will take your feast to a whole new level of sophistication. Serve as an elegant appetizer or as part of a sumptuous seafood platter in an intimate gathering or a lavish holiday soirée.

And, add more cheese to your festive dishes and spreads! Get 10% OFF Crottin de Chavignol, Australian Cheddar, Truffle Noire Gouda, and Tomme de Savoie while supplies last.

Crottin de Chavignol
Crottin de Chavignol
 ₱420
 NOW  ₱378
Australian Cheddar
Australian Cheddar
 ₱369
 NOW  ₱332
Truffle Noire Gouda
Truffle Noire Gouda
 ₱945
 NOW  ₱850/ 840 g
Tomme de Savoie
Tomme de Savoie
 ₱985
 NOW  ₱886


Our holiday deals are good up to the end of the year or while supplies last.

Have a wonderful time of the year! Cheers!

Shop Now

 

2023 Holiday Delivery Advisory

Latest News
Holiday Delivery Advisory

We will be on a break from December 25 to 26 and December 30, 2023, to January 1, 2024.
Cut-off for delivery before Christmas is on December 22.
Cut-off for delivery before New Year is on December 28.

Orders placed after the cut-off will be delivered after the holidays, starting on December 27 and January 2 respectively.

Foie Gras Skewer with Smoked Salmon

Foie Gras Skewer with Smoked Salmon


Ingredients

(for 1 person)

30 g Duck liver slices
45 g Smoked Salmon
60 g gingerbread
25 g black radish
100 g lamb's lettuce
1/2 pear
1 tbsp balsamic vinegar
Salt & pepper


Direction
s

Season the duck liver with salt and pepper.
Sear in a hot pan on both sides until golden brown.
Let cool and dice the foie gras and gingerbread.
Peel the black radish and slice thinly.
Peel half a pear, remove seeds, and cut into dices.
Alternate these ingredients on a skewer. Season to taste.
Arrange the lamb's lettuce and diced pear on a plate.
Drizzle with balsamic vinegar.
Place the foie gras skewer on top.
Serve with smoked salmon.


Indulge in a symphony of flavors with our specially-selected gourmet artisanal cheeses! Our special offer: Get 10% OFF Crottin de Chavignol, Australian Cheddar, Truffle Noire Gouda, and Tomme de Savoie for a limited time only. From the tangy Crottin de Chavignol to the luxurious Truffle Noire Gouda, the rich complexity of Australian Cheddar, the earthy allure of Tomme de Savoie, each cheese tells a story of craftsmanship and quality.

Crottin de Chavignol
Crottin de Chavignol
 ₱420
 NOW  ₱378
Australian Cheddar
Australian Cheddar
 ₱369
 NOW  ₱332
Truffle Noire Gouda
Truffle Noire Gouda
 ₱945
 NOW  ₱850/ 840 g
Tomme de Savoie
Tomme de Savoie
 ₱985
 NOW  ₱886


Elevate your palate and enhance your culinary creations with this exquisite collection.

Offer is valid while supplies last.

Shop Now

 

Festive Cheese Board

4-Cheese Cheese Board


Make your holiday get-togethers extra special with this exquisite cheese board featuring our spectacular four cheeses. The perfect blend of creamy and tangy flavors that will leave your taste buds wanting more. Cheers to good company and delicious cheese!


Ingredients

Crottin de Chavignol, sliced in half or wedges
a few slices of Australian Cheddar
a few slices of Truffle Noire Gouda
a few slices of Tomme de Savoie
2 slices of bread, toasted
1 slice of Roquefort cheese
a few apple slices
some biscuits
dried fruits & nuts
a couple of pitted black olives
Saucisson slices
a handful of grapes

Directions

Arrange all ingredients on a cheese board.
Place the saucisson slices in a skewer and add them on the board.
Serve.