Grass-Fed Beef Ribeye Steak New Zealand 200g 10-Pack (2kg)

Please note that due to ever-increasing production and import costs the price of this product has been raised. We thank you for your understanding.

Grass-fed beef ribeye steaks from New Zealand. The ribeye steak is the most popular steak cut - the ribeye steak comes with the perfect balance of fat to meat ratio. Juicy and flavorsome. For cooking use salt-free butter, only season with freshly ground pepper and sea salt. Cook slowly to medium-rare. See the cooking instructions below.

Grass-fed beef from New Zealand - one of the few places in the world where grass-based farming can reach its full potential. Our New Zealand beef is sourced from Silver Fern Farms, New Zealand, and is 100% free of antibiotics, growth hormones, and GMOs. The cows have been raised with the ability to graze freely as nature intended, reducing stress for optimal animal welfare. See more information and actual images of the farms below.

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Contents

Shipping & Handling

Details

✔ Pasture-raised for life.

✔ Humanely raised and treated with respect by family-owned farms.

✔ Free of growth-promoting hormones and antibiotics.

✔ No GMOs in the feed. No chemical pesticides are used on pastures.

At A Glance

Beef Ribeye Steak Recipe Instructions

Completely defrost in the fridge or in cold water. Open pack and pat dry any moisture with a paper towel. Let the steaks sit at room temperature for at least 10 minutes. You will see vivid color changes as the steaks are exposed to oxygen.

Quality steaks do not require heavy seasonings or marinate. Simply use sea salt and freshly ground pepper and rub with extra virgin olive oil.

Use a frying pan or cast-iron skillet. Preheat to low heat. You need to hear the steak sizzle. If you are using a grill, place the steaks into the indirect heat zone not directly over the flames. The ribeye comes with plenty of juicy fat that needs to be rendered - the best is to achieve that slowly.

Cook low and slow on all sides. Use a thermometer to determine the core temperature. We recommend medium-rare for steaks. Remove from the heat once the core temperature has reached 50 degrees Celsius (125 degrees Fahrenheit) and place on a cutting board.

The steaks will continue to cook internally on residual heat. Let the steak rest for at least 5 minutes.

Use a large sharp knife and cut the steak into slices. 

Perfectly cooked to medium-rare. Serve and eat while warm for the best taste experience. 

Sprinkle with sea salt if necessary. Enjoy!