Thick-cut Grass Fed Rib-eye

Thick-cut Grass-fed Rib Eye — Extra Generous

Our Thick-cut Grass-fed Rib Eye is for serious steak lovers who want more of everything: more marbling, more juice, more flavour, more time on the grill. Cut extra thick from premium New Zealand grass-fed beef, this is a substantial steak that demands a proper cooking technique — and rewards it spectacularly.

The extra thickness means you can achieve a deeply caramelised crust while keeping the interior perfectly pink from edge to edge. Grass-fed ribeye delivers complex, mineral-rich flavour with the characteristic richness and butteriness that makes ribeye the world's most celebrated steak cut.

The reverse sear method is ideal for thick-cut steaks: start in a 120°C oven until the internal temperature reaches 48°C, then sear in a screaming-hot cast-iron pan or on the braai for 90 seconds per side. Rest for 8 minutes. This method eliminates the grey band of overcooked meat common with thick steaks.

Delivered frozen. Defrost in the fridge for 24 hours. Bring to room temperature 45 minutes before cooking (thick cuts need more time). Pat dry, season generously with flaky salt and cracked pepper. A meat thermometer is your best friend with thick-cut steaks.