Beef Bone-in Ribeye, 30 Days Dry Aged by Metzger Freres (Chilled)

Dry-aged for 30 days to enhance flavour and tenderness, this bone-in ribeye from Metzger Frères is a steak lover’s dream. Metzger Frères, a family-run French butcher with over 20 years of expertise, sources premium European cattle and ages the meat under precise conditions.

The result is a thick, marbled steak bursting with deep, beefy character and rich umami notes. The bone adds extra depth, while the dry aging creates a melt-in-your-mouth texture with a crisp, seared crust and juicy center.

Pair it with Château Le Boscq 2018, a structured Saint-Estèphe AOC from Bordeaux’s Left Bank. Its firm tannins, dark fruit, and earthy undertones perfectly complement the ribeye’s complexity and balance its richness.

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.