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

Selected and expertly prepared by Metzger Frères, this bone-in ribeye steak 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 ribeye boasts a rich, pronounced beefy flavour with subtle, nutty notes developed through dry aging. The bone contributes to a deeper, more succulent taste during cooking.

For the best results, cook over high heat to develop a caramelised crust while keeping the interior juicy. Rest well before slicing against the grain. It pairs perfectly with a classic red wine jus and sides like creamed spinach or roasted bone marrow.

1. Leave the Bone-In Ribeye at room temperature for at least 30 minutes before cooking.
2. Season with olive oil, salt and ground pepper, then massage the meat.
3. In a large pan, cook over high heat for 2 minutes on each side, to “mark” the steak.
4. Put in an oven dish, add herbs, for example thyme.
5. Cook at 200°C for 16 minutes if you like it rare, 19 minutes for medium and 22 minutes for well done.
6. Let the meat rest for 10 minutes before serving, wrapped in aluminium foil.
7. Cut the steaks off the bone, then slice the meat across the grain and serve.