Beef Bone-In Ribeye “Supreme”, 45 Days Dry Aged by Metzger Freres (Chilled)

Metzger Frères, a family-run house of butchers founded in Paris in 1930 when Siegfried Metzger fled Germany and opened a small shop in Belleville, has become a legendary name among Michelin-starred restaurants including Le Jules Verne and Pavillon Ledoyen . Brothers Olivier and Franck Metzger continue a three-generation legacy, with their surname meaning “butcher” in German .

Issued from their best hindquarter and rib racks, this Supreme originates from their best savoir-faire which makes their reputation: the meat is very marbled yet maintains its extreme tenderness, delighting even the most demanding palate. For this “Supreme” 45-day dry-aged bone-in ribeye, they select only the finest European cattle and mature the meat in some of Europe’s largest maturation chambers .

On taste, this ribeye is soft and soothing. The long aging, enhanced by the bone, creates a deeply tender, buttery texture that almost melts on the tongue. The aroma is warm and gentle: roasted nuts, a whisper of browned butter, and sweet, rich earth. On the palate, it opens with a quiet, juicy tenderness, then unfolds into a mellow, nutty sweetness reminiscent of hazelnuts and fresh cream, finishing with a calm, savory warmth.
 
Basic cooking instructions:

1. Bring steak to room temp (30 min).
2. Season with olive oil, salt & pepper.
3. Sear in hot pan, 2 min per side.
4. Transfer to 200°C oven with thyme: 16 min (rare), 19 min (medium), 22 min (well done).
5. Rest 10 min in foil before slicing against the grain.