Bone-In Ribeye

Ribeye on the bone, dry-aged 14 days. The bone keeps it juicy and the marbling does the rest. A big, thick steak for sharing.

What it is. The same rib-eye muscle as our boneless ribeye, left on the rib bone and cut thick. Dry-aged 14 days.

Taste and texture. Juicier and beefier than boneless. The meat by the bone stays tender, and the fat crisps over charcoal.

How to cook it. Charcoal, two-zone. Salt it an hour ahead, sear 4 minutes a side over the coals, then finish on the cool side with the lid on until 52 °C at the center. Rest 8 minutes, cut it off the bone and slice thick. Serve with potatoes roasted in the coals and a green salad.

Pack and storage. Sold by the piece and charged by its actual weight. Each one weighs 900 g to 1.2 kg and arrives cold and vacuum-sealed. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by date on the pack). Thaw in the fridge, never on the counter.

Where it comes from. Dry-aged for 14 days before it's cut. We choose our beef for how it tastes, not for the country printed on the box, and our butchers check every batch. Cut and vacuum-sealed in Beirut, and packed the day it ships.