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Dry-aged Rib-Eye Steak

Dry-aged Rib-Eye Steak

This Dry-aged Rib-Eye Steak is a six week dry aged cut of premium meat, made from Cape Grim, Tasmania free-range and grassfed beef. Enjoy a savory, tender/juicy flavor profile, enhanced by two weeks of further aging in a vacuum-sealed bag.

600g: 2-3 people

Freerange, Grassfed, Cape Grim, Beef, Dry Aged in House

This product is freshly made and is optimal when consumed within 7 days. Please consult the packaging for details on the "use by" date.

Cook for 3-4 minutes per side for medium-rare


1 dry-aged ribeye steak (approximately 1 to 1.5 inches thick)
Salt and freshly ground black pepper
Olive oil or other high-heat cooking oil
Optional: Garlic cloves, fresh herbs (rosemary or thyme), and butter for added flavor


Remove the dry-aged ribeye steak from the refrigerator and let it sit at room temperature for about 30 minutes. This allows the meat to come closer to room temperature, which helps with even cooking.
While the steak is warming up, pat it dry with paper towels. Moisture on the surface can interfere with browning.

Liberally season both sides of the steak with salt and freshly ground black pepper. Don't be afraid to be generous with the seasoning; ribeye can handle it.
Preheat the Grill or Pan:

If you're grilling, preheat your grill to high heat. If you're using a pan, preheat it over high heat. You want it to be smoking hot.
Oil the Steak (Optional):

Lightly brush or drizzle the steak with a small amount of olive oil or another high-heat cooking oil. This helps with browning and prevents sticking. You can also rub the steak with a garlic clove or fresh herbs for added flavor.
Cooking the Steak:

Place the steak on the grill or in the hot pan. For medium-rare, cook the steak for about 4-5 minutes on each side, flipping it only once. Adjust the cooking time based on your desired level of doneness. Use a meat thermometer to check the internal temperature; for medium-rare, aim for about 130-135°F (54-57°C).

Remove the steak from the grill or pan and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier steak.
Slice and Serve:

After resting, slice the steak against the grain into 1/2-inch thick slices. This helps with tenderness. Serve immediately, optionally with a pat of butter on top for extra richness.

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