Beef

Beef Ribeye Steak

The juiciest and most perfectly formed steak. Ribeye is a classic of steakhouses everywhere, packed full of flavour and a fat ratio to dream of.

Ribeye is made primarily of the longissimus dorsi muscle. This tender and flavoursome muscle runs the upper length of the back.

The no brainer steak and the best steak for the pan, our grass fed ribeyes have the perfect balanced marbling internal fat eye of the ribeye helps keep the whole steak juicy. Our native breeds' slow growth and active life creates the most perfect rich deep flavour and buttery texture that is perfected with our dry ageing process.

Cook our grass fed ribeye steak hot and baste.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Firstly place your cast iron skillet on a medium high heat. Give the skillet 3 minutes to heat or until very hot. Meanwhile dry and season your dry aged ribeye steak well with salt and pepper. lightly oil the pan with a high smoke point oil.

Add the steak to the pan laying away from you. Cook for 2 minutes either side for perfect medium rare

lower the heat and add thyme, garlic and butter and baste well for added flavouring. rest the steak for 5 mins in a lukewarm place for the ideal tender and juicy steak.