South African A-Grade Ribeye Steak
Fresh | Imported chilled | Never previously frozen | Boneless | Richly marbled
- South African A-Grade beef
- Imported chilled and never previously frozen
- Boneless ribeye steaks cut in-house
- Naturally marbled for tenderness and succulence
- Available in thinner or thicker steak portions, also available as a whole ribeye
- Best for pan-searing, grilling or braaiing
- Suitable for home freezing
Ribeye is prized for its generous marbling, tender texture and rich beef character. The fat distributed throughout the meat melts during cooking, helping the steak remain moist and succulent over high heat.
More Info
Our ribeye is sourced from reputable South African suppliers and imported chilled—never previously frozen—so it can be safely frozen at home if required.
Also known as rib eye, entrecôte or Scotch fillet, ribeye is cut from the rib section of the animal. Unlike a cowboy steak or tomahawk, our standard ribeye steaks are supplied without the bone.
It is an excellent choice for the pan, grill or braai and needs little more than good seasoning and careful cooking.
Choose from:
- Thinner steaks: approximately 240–260g each
- Thicker steaks: approximately 340–370g each
- Whole ribeye: ideal for portioning at home or roasting
As steaks are individually cut, their exact weight, shape and marbling may vary slightly.
Cooking Tips
- Pan-searing: Sear in a very hot pan to form a caramelised crust. Depending on the steak’s thickness, reduce the heat or finish briefly in the oven.
- Grilling or braaiing: Cook over high heat to colour the outside, then move thicker steaks to gentler heat until they reach your preferred level of doneness.
- Whole roasting: A whole ribeye can be roasted as an impressive centrepiece or cut into steaks at home.
- Seasoning: Ribeye’s natural marbling means it works well with simple seasoning. Salt, black pepper, garlic, rosemary or a little compound butter are all good choices.
- Resting: Allow the meat to rest before slicing or serving so that its juices can redistribute.
- Serving suggestion: Serve with chips, roasted potatoes, grilled vegetables, a fresh salad or a sauce such as peppercorn, mushroom or red wine jus.
Avoid pressing the steak down while cooking, as this releases its natural juices.
Storage
Keep refrigerated and use by the date shown on the packaging.
As this product is imported chilled and has never previously been frozen, it is suitable for home freezing. Freeze as soon as possible after receiving and defrost thoroughly in the refrigerator before cooking.
Other Beef Cuts
For a leaner and more delicate steak, try our South African A-Grade Beef Fillet. For a firmer, full-bodied and more economical option, consider our Beef Rump Steak.