Price range: $32.00 through $84.00
All certificates available on request (halal, health, origin)
A thick ribeye steak on the long rib bone, scraped clean and dry-aged 14 days. A big marbled eye, a dark crust, and the centrepiece of any grill.
What it is. A ribeye steak cut thick, with the whole rib bone left long and frenched. The same muscle as our ribeye, just bigger and built for the fire. Dry-aged 14 days before it’s cut.
How it eats. Rich and juicy, with a fat cap that renders and crisps over charcoal. Thick enough for a proper crust outside and an even pink centre.
How to cook it. Reverse sear over charcoal. Salt it an hour ahead and wrap the bone in foil. Cook on the cool side with the lid on until 45 °C inside, then sear 2–3 minutes a side over white-hot coals and pull at 52 °C. Rest 10 minutes, carve off the bone and slice. Serve with roast potatoes and chimichurri.
Pack and storage. Sold by the piece and charged on its actual weight: each one weighs 900 g to 1.2 kg, arrives cold and vacuum-sealed. 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, trimmed and vacuum-sealed in Beirut, and packed the day it ships.
Reverse sear over charcoal: slow on the cool side first, then a fast, hard sear over white-hot coals.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults or weakened immunity: choose medium-well or above and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
FreshFrozen 
FreshFrozen 
Fresh We don’t make them. We enforce them.
Rest your meat. Yes, even when you’re starving. Especially then.
Salt early, salt often. Timid seasoning is a quiet cry for help.
Ketchup on a dry-aged ribeye is your legal right. We’ll be over here, weeping softly.
Medium-well is a phase. We believe in you.
The first slice belongs to the cook. That’s physics, not favouritism.
If the grill isn’t smoking, neither is your reputation.
Charcoal, then patience. The rush is the only thing that ruins a barbecue.
Room temperature before the pan. Cold steak is a cry for help.
Pat it dry. Water is the sworn enemy of a good crust.
One flip. You’re searing a steak, not fluffing a pillow.
Season the board too — the resting juices are free sauce.
Buy the good cut once. Regret the cheap one twice.
A sharp knife is a safe knife. Dull ones do the damage.
Let it rest longer than you think. Patience tastes better.