Beef Rib Eye Marble Score 4 - Grass Fed 1kg

To impress and generously feed the crew, you have found the right cut. Big steaks are such a joy to share, cooked to perfection, and you have umami greatness, sensationally soft, and an eating experience that delivers a balanced, rich beef and subtle buttery flavour. We recommend roasting the whole piece and carving it in front of your diners at the table. For the curious eaters, the cut typically comes from the best centre portion of the “eye” of the entire rib.

Inspiration: Bring to room temperature (1 hr), and pat dry with a kitchen towel. Brush oil over the meat, and don’t season until you finish cooking; otherwise, it will draw out the blood and can potentially dry out the meat.  Preheat the oven to 170'C and place a roasting tray inside to warm. In a large frying pan on high heat, put the meat fat-side-down and sear for 2-3 mins to allow the fat to render. Then sear for 2 mins on the other sides to get a nice caramelised crust.  For medium-rare - place the meat on the warmed roasting tray in the oven to cook for 22-25 mins.  Take it out and make a tent with foil (with some holes poked in it, so it doesn’t steam) and allow to rest for 15 mins - season well before carving. 

Cooking the Rib Eye on your Pig & Pilgrim BBQ? See our inspiration here >

Provenance: Sourced from highly sort-after Australian beef producers, our team cuts each portion ready for your orders, every day.