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

This Bone-in Ribeye, sourced from Salers Heifer cattle and dry-aged for 30 days by Metzger Frères, represents the pinnacle of beef quality. Metzger Frères is renowned for its commitment to excellence, selecting only the finest cuts and applying traditional dry-aging techniques to enhance the rich, intense flavour and tender texture of the meat. The Salers breed, raised on lush pastures, contributes a robust, earthy taste that sets this beef apart.

The 30-day dry aging process imparts a deep, concentrated flavour with subtle notes of butter and nut, creating a steak experience that is both luxurious and unforgettable. Perfect for grilling or roasting, this Ribeye pairs beautifully with bold red wines. Metzger Frères’ dedication to quality and traditional craftsmanship makes this cut an exceptional choice for discerning beef lovers seeking gourmet excellence.

For a perfect cooking, we recommend to follow those instructions:

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