Premium beef rib eye steak, expertly portioned to approximately 500g for the perfect single or shared serving. This tender, marbled cut delivers rich flavour and juicy texture when cooked to your preference. Ideal for grilling, pan-searing, or barbecuing. A restaurant-quality choice for special dinners or everyday indulgence.

A rib eye (or ribeye) steak—known as a Scotch fillet in Australia and New Zealand—is a premium, highly marbled cut of beef taken from the rib section of the animal. It is widely celebrated by food lovers for being one of the richest, juiciest, and most flavourful steaks available. 

1. Prep: Take the meat out of the fridge 30 to 60 minutes before cooking to bring it to room temperature. Pat it completely dry with a paper towel and season generously with coarse sea salt. 
2. Sear: Heat a heavy cast-iron skillet or BBQ grill until it is smoking hot. Sear the steak for 2–3 minutes per side without moving it to build a thick, dark crust. 
3. Baste: Lower the heat slightly, drop a thick knob of butter, smashed garlic cloves, and fresh rosemary or thyme into the pan, and continuously spoon the melted butter over the steak.