Every continent, country, town and home on the planet has its own unique method of applying heat to a cut of beef. So many generations of diligent chefs have turned that primal process into regional art. In the Southern United States, their art is BBQ. Of course, we have our share of it here in Australia, but there, it’s elevated into a divine practice.
Peter Bouchie’s grass-fed rib eye steak marinated in a smokey hickory and peppercorn glaze is our tribute to the saintly pitmasters of the American South. Crushed black peppercorns spark across your tongue while hickory’s mellow sweetness soothes you into bliss. And the tender grass-fed beef fillet steak beneath. Some revelations must simply be experienced first-hand.
What's so great about Grass Fed Beef Rib Eye Steak Hickory & Peppercorn
The rib eye is a supremely tender beef cut. And generously portioned, too. Sourced from ethically raised cows on free-range farms, our grass-fed rib eye is as nutritionally dense as it is buttery soft.
As for our sauce, well, you may know how much we love to develop our own sauces and stocks. But this creamy peppercorn sauce shot through with smokey hickory and sharpened with black pepper and paprika — truly, we cannot describe it without bursting through the limits of modesty.
Convenient luxury: we’ll source the meat and make the sauce, and you heat up your frying pan. Friday night’s dinner is covered.
Does Australia proud: sourced from free-range, grass-fed cattle from farms across Victoria and New South Wales, our rib eyes make our nation proud.
Frequently asked questions
We decided to offer marinated steaks specifically to make your life a little easier. So trust that this will be a perfectly simple cooking process.
Bring the steak au poivre up to room temperature.
Bring your BBQ grill or stove pan up to medium-high heat.
Splash the pan with a bit of olive oil.
Cook the marinated rib eye for 3-4 minutes on each side.
When it’s done to your liking (we recommend medium rare), finish cooking and move the steak to a warm plate
We don’t recommend you serve immediately. Rather, let the steak sit for a moment to allow the internal heat and juices to spread through the meat evenly.
In the meantime, splash a little beef stock into the same pan you cooked the steak in and place it on medium heat to deglaze it. You’ve now made yourself a little extra sauce for any side dishes you might have planned.
You've got good taste.
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