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dry-aged ribeye · 28 days
EGP 615
Bone-in rib sections dry-aged for 28 days in our ageing cabinet, then hand-cut into ribeye steaks and vacuum skin-packed. Deeper, nuttier flavour and a more tender bite than fresh ribeye.
- Packed
- Chilled · 0–4°C
Approx. weight — packs may vary slightly
Cooking guide
Cook it right.
Best for: Charcoal grill · Cast-iron pan
- 01Take it out of the fridge 30–40 minutes before cooking and pat it very dry.
- 02Salt just before it goes on — dry-aged beef needs less seasoning.
- 03Sear over very high heat 2–3 minutes per side; aged steak browns faster.
- 04Take it off 3°C below your target temperature. We recommend medium-rare.
Rest 5 minutes, then slice against the grain.
Tip: Dry-aging concentrates the flavour, so keep the seasoning simple: salt and pepper.
Take it off the heat at
| Doneness | Inside temp | Looks like |
|---|---|---|
| Rare | 49–52°C | Cool red centre |
| Medium-rare | 54–57°C | Warm red centre — our pick |
| Medium | 58–62°C | Warm pink centre |
| Medium-well | 63–67°C | Slightly pink centre |
| Well done | 68°C+ | No pink |
Use a meat thermometer in the thickest part. The temperature rises another 2–3°C while it rests.
Our promise
Fresh. Traceable. Guaranteed.
Traceable to the animal
Every pack carries a code that shows which animal it came from and when it was cut.
Delivered at 0–4°C
Sealed in vacuum skin packs and delivered in insulated boxes with ice packs.
Fresh, or we fix it
If anything arrives damaged or not right, tell us within 2 hours of delivery and we'll replace it or refund you.
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EXTRA BURGERS
Four more premium beef patties with buns and cheddar.
EXTRA HOT DOGS
Four more beef hot dogs with brioche rolls.
EXTRA SAUCE
One more full set of our own sauces.