Ribeye Steak - The King of Steak
For many, ribeye steak is considered the King of Steak - a cut prized for its exceptional flavour, succulence, and rich marbling. Our grass-fed, heritage breed, dry-aged ribeye steaks deliver deep, intense flavour, with the natural eye of fat setting them apart as one of the most luxurious and deeply flavoured steaks available.

Because our cattle are 100% grass-fed, and we dry-age on the bone for a minimum of 28 days, the flavour is elevated to another level. The marbling melts during cooking, ensuring a steak that is buttery-soft, juicy, and packed with umami-rich depth. Whether cooked in a searing-hot pan or over charcoal on the barbecue, this premium steakhouse cut offers an unrivalled eating experience.

Award-Winning Chef and Restaurateur Andrew Clarke Talks Ribeye Steak
"In my opinion, ribeye steak is the perfect piece of meat. The steak comprises multiple muscles, each with its own texture, wrapped around an (almost) central eye of fat. It’s a well-marbled cut, meaning it benefits from slightly longer cooking than leaner steaks like sirloin or fillet.

Personally, I like my ribeye cooked medium, then rested well, and served with a peppercorn sauce alongside the crispiest beef fat chips!"