top of page

Perhaps the ultimate grilling steak. Our Rib Eye is succulent, tender and richly beefy, especially when dry-aged.

Portion: 250g standard adult size.



Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired

Rare – internal temp. 54–57°C
Medium – internal temp. 57–63°C
Well Done –  internal temp. 68°C and up



Dont forget to click the pantry tab for some amazing items to compliment your meals

Grass Fed Ribeye Steak

    bottom of page