Dry Aged Ribeye Steak

For a proper steak night, start with dry-aged ribeye. The time on the rack concentrates the beefiness, tenderises the meat and gives you that savoury crust when it hits a hot pan. Generous marbling melts as it cooks, basting the steak from within so every slice is juicy and full of character. Season simply, sear hard, rest well—job done.

Why you’ll love it

• Dry-aged for depth and tenderness

• Ribeye marbling for a buttery, juicy finish

• Sears beautifully in a hot pan or on the BBQ

• Butcher-cut for consistent thickness and even cooking

Cut details

• From the rib (ribeye/scotch fillet)

• Typically supplied boneless (ask if you’d like bone-in)

• Thickness and weight may vary

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry. Season generously with salt & pepper.

2. Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).

3. Optional: butter baste with garlic & thyme for the last minute.

4. Target temps (centre): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

5. Rest 5–8 mins; slice and serve.

Serving ideas

• Peppercorn sauce with fries and watercress

• Garlic–herb butter and roast mushrooms

• Chimichurri with grilled veg

• Bearnaise and triple-cooked chips

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is it boneless?
Usually boneless. If you prefer a bone-in ribeye, tell us and we’ll do our best.

How long is it dry-aged?
Ageing time can vary by batch. Check the product label or message us for the current spec.

Best way to cook?
High heat for a good crust, then rest. A quick butter baste adds richness.

Grass-fed or grain-finished?
Sourcing can vary—ask the shop for this week’s details.