Dry Aged Bone-in Ribeye Steaks
On the bone for extra flavour
- Dry-aged on the bone for 35 days
- Heavily marbled for even richer flavour
- Generously portioned for a serious eat
Price per kg:
- Ribeye, bone-in
Imagine - a glorious ribeye steak, with the added flavour of having been chargrilled on the bone. Take your BBQ to a whole new level...
Goes well with...
Creamy Mushroom Sauce
Creamy Peppercorn Sauce
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1½ - 2 minutes per side, rest for 6 minutes
Medium Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½ - 5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Try these steaks cooked ‘low and slow’ - find out how here.