Little Joe - Australian - Ribeye. MB4+ Grass-Fed

Price: ฿2,240 per kg

What it is — and what it's famous for

Ribeye is cut from the rib section and is famous for marbling — the fat through the eye and rich cap that makes it the steak many steak lovers name first. This is Little Joe, Australian ribeye in Bangkok at ฿2,240/kg, to cook at home.

Flavour & texture

Rich and full-flavoured for grass-fed beef, with a buttery centre and a clean, beefy finish.

How to cook

• Best methods: grill, cast-iron pan-sear, or sous-vide then sear.
• Bring steaks to room temperature for 30 minutes, salt well and pat dry. Sear in a smoking-hot pan or over high grill heat 3-4 minutes per side for 250g steaks, longer for 400g, basting with butter at the end if you like.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C).
• Rest & thaw: Rest 5-10 minutes before cutting. Thaw overnight in the fridge and pat completely dry — dry meat and fierce heat make the crust.

Serving & pairs with

One 250g steak per person, or share a 400g steak. Serve with flaky salt, fries or a green salad and let the marbling do the work.

Product details

• Brand / origin: Little Joe, Australian
• Feed / grade: Grass-fed, MB4+
• Pack: 4pc x 250g (1kg) ฿2,240 · 3pc x 400g (1.2kg) ฿2,690