Pure South - New Zealand - Prime Steer Ribeye. Grass-Fed 100%

Price: ฿950 per kg

What it is — and what it's famous for

Ribeye comes from the rib section and is famous for marbling — the eye of fat and rich cap that make it the steakhouse favourite for juiciness. This is Pure South, New Zealand, Prime Steer ribeye in Bangkok at ฿950/kg, to cook at home.

Flavour & texture

Clean, mineral-beefy and leaner than grain-fed ribeye, with a firm, satisfying chew and fat that renders as it cooks. The centre stays tender at medium-rare, while the cap crisps beautifully over high heat.

How to cook

• Best methods: grill or cast-iron pan-sear.
• Bring to room temperature for 30 minutes, pat dry and salt well. Sear in a smoking-hot pan 3-4 minutes per side for 250g steaks, longer for 400g.
• 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 slicing. Thaw overnight in the fridge and dry the surface thoroughly — grass-fed ribeye rewards a hard, fast sear.

Serving & pairs with

One 250g steak per person; share a 400g steak between two with sides.

Product details

• Brand / origin: Pure South, New Zealand, Prime Steer
• Feed / grade: Grass-fed 100%
• Pack: 4pc x 250g (1kg) ฿950 · 3pc x 400g (1.2kg) ฿1,140