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

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 deeply 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:

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