Boneless Ribeye

Boneless ribeye steaks, dry-aged 14 days for a deeper, beefier flavour. Generous marbling melts through the meat as it cooks: our pick for the charcoal grill.

What it is. The ribeye is the eye of the rib, from the upper back between the chuck and the striploin. Ours is boneless and dry-aged for 14 days before it’s cut into steaks.

How it eats. Juicy, beefy and rich. The marbling melts through the meat over the heat, and the ageing deepens the beef flavour.

How to cook it. Charcoal, two-zone. Salt it 40 minutes ahead, sear 3–4 minutes a side over white-hot coals, then finish on the cool side and pull at 52 °C for medium-rare. Rest 5 minutes and slice against the grain. Serve with flaky salt, fries and toum, or grilled tomatoes.

Pack and storage. Arrives cold and vacuum-sealed, as single 300 g or 400 g steaks. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. Dry-aged for 14 days before it’s cut. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch. Cut and vacuum-sealed in Beirut, and packed the day it ships.