A juicy and succulent Rib Eye Steak is made to be shared. (unless you’re up for a challenge). The thickness of these steaks leads the way to a somewhat new method of cooking steak – THE REVERSE SEAR. Your kitchen and dining room will be transformed into a steakhouse instantly by ‘reverse searing’ one of these beauties!
BBQ, Grill. Reverse Sear For failsafe cooking results we recommend using a meat thermometer. Rare - 60°C, Medium/Rare - 65°C, Medium - 70°C, Well Done - 75°C
Our fresh beef is recommended consumed within 2-3 days. Can be frozen for up to 6 months