Union Station · Australia

Grass Fed Ribeye Steak

In stock

The richest steak on the counter.

AED 45AED 180/kg

1 steak · 250 g · serves 1

Order by 2pm — cut fresh in the morning, delivered tomorrow in a chilled van. Choose your window.

Grass-fed
No hormones
Chilled delivery

Cut: Ribeye Steak
Weight: 250 g
Serves: 1
Feed: 100% grass-fed
Origin: South-west Victoria, Australia
Brand: Union Station
Pieces: 1

Halal — certification details available on request. Keep refrigerated at 0–4°C; freeze on arrival if you are not cooking it within two days.

Why choose this?

Buy it if you want the steak that forgives a minute too long in the pan.

100% grass-fed ribeye with its marbling and a cap of fat that bastes the steak as it cooks. Deeper flavour and a firmer bite than grain-fed. More marbled than the sirloin; the cut to choose when the steak is the whole meal.

Cooking idea

How we’d cook it

A starting point, not a rule. Thickness, your pan and how you like it all move the numbers.

Method: Pan-sear
Time: 3–4 minutes a side
Inside: 52–54°C inside for medium-rare
Rest: Rest 5 minutes before slicing

1
Out of the fridge 20 minutes before cooking. Pat dry, salt generously.
2
Heavy pan, high heat, a little neutral oil. Lay the steak away from you.
3
Sear without moving it, then turn. Add butter, garlic and thyme for the last minute and baste.

The butcher’s note

“The ribeye is where the cap of fat earns its keep: leave it on, render it first by standing the steak on its edge, and the pan does the rest.”

— Our master butcher, Butcher’s Counter

Where it’s from

Where our grass-fed beef comes from

Union Station, south-west Victoria, Australia. 100% grass-fed and pasture-raised, no hormones, no feedlots. One family group from paddock to port; one butchery, ours, from port to your kitchen.

The whole chain, farm to door

Complete the plate