$195.00
In stock
Elevate your Braai, BBQ, or grill with our wet-aged mature grass-fed ribeye. Our beef is grass-fed from mature steer cattle from New Zealand, and ideal for Braai, BBQ, or grilling. One of the best cuts of meat to throw on a grill, our ribeye cut is wonderfully marbled with intramuscular fat, adding colour to a buttery and flavour-filled steak. Buy premium ribeye steak online at Biltong Chief now and enjoy peak freshness and a full-flavoured grilling experience at your next get-together!
We work on average weights; please let us know if you receive less than 450g of steak, and we will be happy to refund you proportionally. Please note this is not done intentionally.
Ribeye steak is one of the most popular cuts of beef, prized for its intense flavour and tenderness. It is a boneless steak coming from the beef rib primal cut, containing unique marbling of intramuscular fat that makes it juicy, succulent, and rich in flavour. Ribeye steaks are typically quite thick and are well-suited for grilling on high heat. At Biltong Chief, Hong Kong’s trusted online butcher and grocer, our New Zealand ribeye steak comes from 100% grass-fed beef, which is higher in nutritional value and better for your health. Buy now and enjoy the next day.
A rich and flavourful cut on its own, ribeye doesn’t require much in the way of fancy preparation, nor does it take a long time to cook.
Simply apply a light amount of oil and season generously with salt, pepper, dry rub or marinade of choice. Then, sear on high heat, colouring all sides, and cook to your desired finish. To achieve the most tender texture, avoid overcooking the steak.
Lastly, pair it with a Mushroom, Pepper or Chimichurri sauce, and enjoy!
100% Beef.
No allergens.
Refrigerate or freeze on receipt. Once placed in the fridge, use within 3-4 days if unopened. Alternatively, freeze and consume before the best before date. If frozen, allow to defrost in the fridge. Take out the fridge and vacuum bag 30 mins prior to cooking to allow the meat to reach room temperature and to release any excess blood. Dab the meat with a paper towel to remove any surface blood. Season and cook on a high heat!
