Aus PR Grade Ribeye Chilled Beef Airflown (1PC, 2PC, 3PC)

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Aus PR Grade Ribeye Chilled Beef (Airflown) – 1kg

Tender. Juicy. Uncompromisingly Premium.

Indulge in the rich, buttery flavor of premium Australian Prime Ribeye — expertly selected and airflown chilled to preserve its natural tenderness and juiciness. Sourced from trusted Australian farms, this 1kg cut showcases exceptional marbling, ensuring every bite is succulent, flavorful, and melt-in-your-mouth tender.

Perfect for grilling, pan-searing, or roasting, this ribeye is a showstopper for both everyday meals and special occasions.

Key Features:

✅ 100% Australian Prime Grade

✅ Airflown chilled for peak freshness

✅ Naturally marbled for superior flavor

✅ No added hormones

🔪 Cooking Suggestion for AUS Prime Ribeye (1kg)

Classic Pan-Seared Ribeye Steak

Ingredients:

AUS Prime Ribeye (room temperature)

Salt & freshly cracked black pepper

2 tbsp high-smoke point oil (e.g., canola or avocado oil)

2 cloves garlic (crushed)

2 sprigs fresh rosemary or thyme

2 tbsp unsalted butter

Instructions:

Bring to Room Temperature:
Take the ribeye out of the fridge 30–60 minutes before cooking to ensure even cooking.

Season Generously:
Pat the steak dry. Season all sides with coarse salt and black pepper.

Sear the Steak:
Heat oil in a heavy skillet (cast iron preferred) over high heat. Once hot, place the steak in the pan and sear for about 2–3 minutes per side for a 1-inch thick cut. For a thicker steak (like a full 1kg piece), sear all sides for color.

Add Butter & Herbs:
Lower the heat to medium. Add butter, garlic, and herbs. Baste the steak with the melted butter for another 2–3 minutes.

Check Doneness:
Use a meat thermometer:

Rare: 50°C (122°F)

Medium Rare: 55°C (131°F)

Medium: 60°C (140°F)

Rest the Steak:
Remove from heat and let rest for 10 minutes before slicing. This allows juices to redistribute.

Slice & Serve:
Slice against the grain and serve with your favorite sides—mashed potatoes, grilled vegetables, or a fresh salad.