Australia · 100% grass-fed · YP graded
Ribeye Steak
Grass-fed ribeye, cut thick.
Also called scotch fillet, rib fillet, entrecôte.
- Order before 11am for same-day afternoon or evening delivery. AED 15 delivery below AED 200; free from AED 200. VAT included, no minimum.
- Fresh, not previously frozen. Halal.
- Origin, feed and the date it was cut, on the label.
- If it isn't right, we make it right.
- Best for
- A steak night, or the one you cook when people are over.
- Compare to
- Richer than sirloin. The fat runs through the meat rather than along one edge, so it is more forgiving in the pan.
From the block
From the block
The marbling does the work. Salt it early, get the pan properly hot, and stand it on its fat edge for a minute so the fat renders.
— Serge, master butcher
- Feed
- 100% grass-fed
- Grade
- AUS-MEAT YP
Young Prime. Young cattle, independently checked. More tender, more flavour. Grass-fed cooks a shade faster than grain-fed: hotter pan, a little less time, a longer rest.
- Origin
- South-west Victoria, Australia
- Brand
- Union Station
- Fresh or frozen
- Fresh, not previously frozen
Sealed in our StayFresh pack. Go by the use-by date on your pack.
How we’d cook it
A starting point. Thickness and your pan change the numbers.
Pan or grill · 6–8 minutes, plus a rest · 5 minutes
52°C inside for rare, 55°C for medium-rare, 60°C for medium
Out of the fridge 30 minutes ahead. Pat dry and salt generously.
Very hot pan or grill with a little oil. 3 minutes a side for a 250 g steak, turning once; a minute on the fat edge to render it.
Rest 5 minutes before slicing.