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ribeye
EGP 420
Dry-aged ribeye steak. Our cattle are farm-raised, then each steak is hand-cut and dry-aged for flavour and tenderness before it is vacuum skin-packed so it reaches you cold and fresh.
- Packed
- Chilled · 0–4°C
Approx. weight — packs may vary slightly
Pre-order on WhatsAppCooking 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 dry.
- 02Salt generously just before it goes on.
- 03Sear over very high heat 3–4 minutes per side, turning once, and render the fat edge for a minute.
- 04Take it off 3°C below your target temperature.
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.