ANZCO - New Zealand - Ribeye. Grass-Fed 100%

Price: ฿725 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 cap that makes it the steak many steak lovers name first. This is ANZCO, New Zealand ribeye in Bangkok at ฿725/kg, to cook at home.

Flavour & texture

Grass-fed ribeye eats clean and beef-forward, with a firmer, satisfying bite than heavily grain-fed steak. At this price the fat still renders as it sears, basting the meat from inside.

How to cook

• Best methods: grill or cast-iron pan-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 very dry for a proper crust.

Serving & pairs with

One 250g steak per person, or a 400g steak to share.

Product details

• Brand / origin: ANZCO, New Zealand
• Feed / grade: Grass-fed 100%
• Pack: 4pc x 250g (1kg) ฿725 · 3pc x 400g (1.2kg) ฿870