True North Black Onyx - Australian - Black Angus Ribeye. MB4 Grain-Fed 230 Days. Formally known as Black Market

Price: ฿2,195 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 woven through the eye and rich cap that makes it the steakhouse favourite for juiciness. This is True North Black Onyx, Australian, Black Angus ribeye in Bangkok at ฿2,195/kg, to cook at home.

Flavour & texture

Rich, beefy and buttery, with MB4 marbling that renders into the eye and cap as it sears.

How to cook

• Best methods: grill or cast-iron pan-sear.
• Stand steaks 30 minutes, salt generously and pat dry. Sear in cast iron or over high grill heat 3-4 minutes per side for 250g steaks, longer for 400g, rendering the fat edge and basting with butter, garlic and rosemary at the end.
• 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 cook from dry meat — moisture is the enemy of the steakhouse crust.

Serving & pairs with

One 250g steak per person, or share a 400g ribeye. Fries, grilled mushrooms and a peppery salad are the classic partners.

Product details

• Brand / origin: True North Black Onyx, Australian, Black Angus
• Feed / grade: Grain-fed 230 days, MB4
• Pack: 4pc x 250g (1kg) ฿2,195 · 3pc x 400g (1.2kg) ฿2,635