Our Australian Prime Ribeye delivers a rich, beef-forward flavor with a tender, well-marbled texture. Sourced from high-quality Australian prime beef, this cut offers a balanced profile with depth and consistency in every bite.

The natural marbling enhances moisture and richness, creating a smooth, juicy texture that defines the ribeye experience. This results in a full-bodied flavor with a clean finish, making it a standout among premium beef cuts.

For a complete experience, enhance the natural flavor with Jimmy P’s Seasoning Rub or finish with Hudson Valley Black Winter Truffle Butter for added richness.

Where This Cut Comes From:

The ribeye is cut from the rib section, an area known for producing some of the most tender and flavorful beef cuts. This section offers a natural balance of meat and fat, contributing to its signature marbling and texture.

Known for its combination of richness and tenderness, the ribeye is a go-to choice for steak lovers. Compared to leaner cuts like Wagyu NY Strip Steak, it delivers a more indulgent experience with a smoother, more marbled texture.

• Bring steak to room temperature before cooking
• Season simply to let the marbling shine
• Sear over high heat for a flavorful crust
• Rest before slicing to retain juices

Steak Temperature Guide

Use a meat thermometer and remove your steak from heat about 5°F before your target temperature, as it will continue to cook while resting.

• Rare: 120–130°F
• Medium-Rare (Recommended): 130–140°F
• Medium: 140–150°F
• Medium-Well: 150–155°F
• Well Done: 155–160°F+

For best results, let your steak rest for 5–10 minutes before slicing to allow juices to redistribute.

Good for:
Date nights • Entertaining • Steakhouse-style meals at home