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Grass Fed Beef Rib Eye Steak
Regular price$31.30
Unit price
/per
We suggest you cook rib eye steak on a BBQ or cast iron pan. There’s no need to overseason it; just a pinch of salt and a splash of olive oil, maybe a little fresh rosemary, and you’re ready to go
Grass Fed Beef Rib Eye Steak
Regular price$31.30
Unit price
/per
Per steak | 450g - 550g
DESCRIPTION
For those who love thicker steaks, our on-the-bone rib eye steaks are a welcome treat. The strip of fat that runs through the grass-fed rib steak melts into the meat like a dream. And once the meat’s done, don’t let decorum stop you from savouring the bone — it’s never stopped us.Approximately 500g each.
We suggest you cook rib eye steak on a BBQ or cast iron pan. There’s no need to overseason it; just a pinch of salt and a splash of olive oil, maybe a little fresh rosemary, and you’re ready to go
Buy delicious Grass Fed Beef Rib Eye Steak online
The rib eye is cut from the primal section of the ribs. ‘Primal’ — a great name to bring out the carnivore in you, no? In fact, it simply refers to the section running along the back of the cow between the 6th and 12th ribs. The thick meat from this section tends to be well marbled with intramuscular fat, and you’ll find many tender cuts just waiting to be carved.
At Peter Bouchier, we prefer to present our rib eye steaks bone-in. The bone flushes the meat with a beefy savouriness that’s just too special to deny you. It does make for a slightly trickier cut to cook, and we reckon you’ll need a steak or two to perfect your method. Don’t be too anxious, though. The reward of a perfectly cooked rib eye steak is well worth the effort. Plus, just think of the impression you’ll make on your guests.
What's so great about Grass Fed Beef Rib Eye Steak
The muscle we know and love as the rib eye steak is actually the longissimus dorsi. The l. dorsi is bordered by seams of fat separating it from two smaller muscles, which are sometimes, though not always, included in the rib eye cut. The l. dorsi is the meaty centre of the cut and the reward we’re after.
The rib eye is tender with fine muscle grain and beautifully webbed marbling. Of course, the better the source of the meat, the better the steak. Peter Bouchier are more than a little proud of our steaks. In fact, we reckon we offer the best rib eyes in Melbourne. We take great effort to source our meat from the finest farms and place it in your hands with minimal intervention.
Sustainably sourced: our gorgeous grass-fed rib eye steaks are sourced from free-range cattle raised by premier farms in Victoria and New South Wales.
Perfectly fresh: our meat is delivered directly from our suppliers, and once butchered into rib eyes, they go directly to you.
Frequently asked questions
We reckon cooking our grass-fed rib eye steaks medium rare is the best way to unlock their flavour without charring them to a rubbery crisp.
The best way to ensure you’re cooking your rib eyes to your desired level of doneness is with a meat thermometer. When it’s reached the right internal temperature, you’re ready to serve:
Rare - 60°C
Medium/Rare - 65°C
Medium - 70°C
Well Done - 75°C
Oh, without a doubt the Francois Labet “VDP Ile de Beauté” Pinot Noir. It boasts an electric acidity with a nose full of berries, making it the perfect partner for a tender rib eye steak.
Yes, they are. The only difference is the bone, as a scotch fillet is simply a boneless ribeye steak.
You've got good taste.
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