Taylor Preston - New Zealand - Ribeye. Grass-Fed

Price: ฿665 per kg

What it is — and what it's famous for

Ribeye (Scotch Fillet - Boneless) is famous for steakhouse cooking at home — a cut that rewards a hard sear, accurate temperature and a proper rest, with flavour that comes from the cut itself rather than a long marinade or sauce.

Flavour & texture

Beefy, juicy and satisfying, with a savoury crust over a tender pink centre when cooked to temperature. Pat it very dry and salt well so the surface browns deeply instead of steaming.

How to cook

• Best methods: grill or cast-iron pan-sear; reverse-sear thick or whole pieces.
• Stand 30 minutes at room temperature, pat dry and salt generously. Sear over high heat 3-4 minutes per side for individual steaks, turning once; for thick or whole pieces, roast gently at 120°C first, then sear hard on all sides.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C). Avoid well-done, which dries leaner steaks.
• Rest & thaw: Rest 5-10 minutes for steaks, 15-20 minutes for whole pieces, then slice against the grain. Thaw overnight in the fridge, or 24 hours for large pieces.

Serving & pairs with

Allow 250-300g raw per person. Serve with fries, grilled mushrooms, chimichurri, garlic butter or a sharp green salad, and slice on a warm board so the juices stay with the.

Product details

• Brand / origin: Taylor Preston, New Zealand
• Feed / grade: Grass-Fed, Grass-fed
• Pack: 4pc x 250g (1Kg ±50g) ฿665 · 3pc x 400g (1.2Kg ±60g) ฿800