Beef Rib Eye Steak, Angus King Island Grass-fed (Chilled)

New exceptional meat coming all the way from Australia. This outstanding Rib Eye Steak is sourced from grass-fed Angus cattle on King Island, north of Tasmania.
Known for its pristine environment, abundant rainfall, and nutrient-rich pastures, King Island produces some of Australia’s finest beef. The generous marbling promises a buttery, juicy texture and a profoundly rich, beefy flavour. This premium beef is antibiotic and hormone-free, hand-cut, and air-flown chilled to ensure it arrives in perfect condition.

Cooking Instructions:

• Bring steak to room temperature about 45 minutes before cooking.
• Heat a heavy skillet or grill pan over high heat until very hot.
• Lightly oil and season the steak generously with salt and pepper.
• Sear for 3-4 minutes per side until a deep brown crust forms.
• For medium-rare, cook until internal temperature reaches 125–130°.
• Let rest covered loosely with foil for 5-10 minutes.
• Optionally, baste with butter and aromatics during the last minute for extra flavor.

Perfect for your next BBQ!