Beef Bone-in Ribeye, 15 Days Dry Aged by Metzger Freres (Chilled)

Selected and expertly prepared by Metzger Frères, this bone-in ribeye is a prime example of their butchery skill. Sourced from grass-fed, ethically raised cattle, it undergoes a careful 15-day dry aging process to concentrate its flavour and enhance tenderness.

This generously marbled, bone-in cut boasts a rich, pronounced beefy flavour with subtle, nutty notes from aging. The bone contributes to a deeper, more succulent taste during cooking.

For the best results, follow these steps to achieve a perfect crust and juicy interior:

1. Prepare: Remove the steak from refrigeration and let it rest at room temperature for at least 30 minutes. Pat dry, then rub with olive oil and season liberally with salt and freshly ground pepper.
2. Sear: Heat a large, heavy pan over high heat. Sear the steak for 2 minutes on each side to develop a deep, caramelised crust.
3. Roast: Transfer the steak to an oven dish, add fresh herbs like thyme, and roast in a preheated oven at 200°C. Cook for 15 minutes for rare, 20 for medium, or 22 for well-done.
4. Rest: Remove from the oven, tent loosely with aluminium foil, and let the meat rest undisturbed for 10 minutes. This allows the juices to redistribute.
5. Carve & Serve: Cut the steak away from the bone, then slice the meat against the grain for maximum tenderness.

Pair your perfectly cooked ribeye with a classic red wine jus and elegant sides such as creamed spinach or roasted bone marrow.