Borrello - Australian - Ribeye. Grain-Fed

Price: ฿695 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 keeps it juicy over fierce heat. This is Borrello, Australian ribeye in Bangkok at ฿695/kg, to cook at home.

Flavour & texture

Rich, beefy and juicy, with grain-fed succulence and a tender centre. The cap renders and crisps at the edges while the eye stays buttery at medium-rare, giving classic ribeye character without needing sauce.

How to cook

• Best methods: grill or cast-iron pan-sear.
• Bring steaks to room temperature for 30 minutes, pat dry and salt well. Sear in a smoking-hot pan or over high grill heat 3-4 minutes per side for 250g steaks, longer for 400g, rendering the fat edge briefly.
• 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 — moisture is the enemy of a good crust.

Serving & pairs with

One 250g steak per person, or share a 400g steak. Fries, grilled mushrooms, chimichurri or a simple green salad are all this ribeye needs.

Product details

• Brand / origin: Borrello, Australian
• Feed / grade: Grain-fed
• Pack: 4pc x 250g (1kg) ฿695 · 3pc x 400g (1.2kg) ฿835