Australian Beef Ribeye Steak

What you are getting
Cut from the rib section, our Australian Beef Ribeye Steak is prized for its exceptional marbling, juiciness and deep, meaty flavour. This raw cut showcases vibrant red muscle with fine veins of creamy white fat — a perfect balance that melts during cooking to deliver a tender, flavour-packed steak.

How to cook the perfect steak
Step 1: Prep
Take the Australian Beef Ribeye Steak out from the refrigerator 30 – 60 minutes before cooking.
Defrost and bring it to room temperature to ensure even cooking.
Pat the steak thoroughly dry with paper towels.
Season generously on both sides and the edges with kosher salt and black pepper.

Step 2: Sear
Heat a cast-iron pan on high until smoking hot.
Add a tablespoon of high-smoke-point oil such as avocado, canola or beef tallow.
Sear the Australian Beef Ribeye Steak for 2 – 3 minutes per side to create a thick, brown crust.
Flip the steak every 60 seconds for an even cook and better crust.
Use tongs to hold the steak on its side to render the fat cap for 30 – 60 seconds.

Step 3: Baste
Lower heat to medium.
Add butter, smashed garlic and thyme or rosemary to the pan.
Tilt the pan and use a spoon to repeatedly pour the foaming butter over the steak for 1 – 2 minutes.
Use a meat thermometer and insert it into the thickest part of the Australian Beef Ribeye Steak.
Remove the steak at 54°C – 57°C for medium-rare doneness.

Doneness Guide
Rare: 49°C – 52°C
Medium-rare: 54°C – 57°C (recommended)
Medium: 60°C – 63°C

Step 4: Rest
Transfer the cooked Australian Beef Ribeye Steak to a cutting board.
Let it rest for 5 – 10 minutes to allow juices to redistribute.
Cover it loosely with foil to ensure the steak stays moist.

Step 5: Serve
Cut the Australian Beef Ribeye Steak across the grain into ½-inch thick slices.
Skip the salt and crown your steak with delicious caviar for a luxurious final touch.

Where we recommend
To savour a good steak without the hassle of cooking, visit WILD/FIRE.