Beef Bone-in Ribeye, Simmental, 30 Days Dry Aged by Metzger Freres

Savor our Beef Bone-in Ribeye from the world-famous Simmental breed, one of the most widespread cattle breeds globally. Originating from the Swiss and Austrian Alps, prized by farmers for its hardiness, adaptation to harsh climates, and dual milk/meat aptitude, this premium cut is dry-aged 30 days by Metzger Frères.
Fine-grained texture, rich buttery flavour, deep nutty notes, and bone-in juiciness deliver unmatched tenderness.

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

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.