Boneless Ribeye (Entrecôte)

Boneless ribeye (entrecôte) steaks with generous marbling that melts through the meat as it cooks: our pick for the charcoal grill.

What it is. The ribeye (entrecôte) is the eye of the rib, from the upper back between the chuck and the striploin. Ours is boneless, sold as single steaks or as a whole piece.

Taste and texture. Juicy, beefy and rich. The marbling melts into the meat as it cooks.

How to cook it. Charcoal, two-zone. Salt it 40 minutes ahead, sear 3–4 minutes a side over white-hot coals, then finish on the cool side and pull at 52 °C for medium-rare. Rest 5 minutes and slice against the grain. Serve with flaky salt, fries and toum, or grilled tomatoes.

Pack and storage. Arrives vacuum-sealed, as a single 300 g or 400 g steak (fresh or frozen, depending on the source), or as a whole frozen piece of about 2.5–3 kg, charged by its real weight. Fresh: 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. Frozen: keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter.

Where it comes from. Depending on the source you choose: Australian Black Angus, US beef graded USDA Prime, or our house line, Grillsons Select. Our butchers check every batch. Vacuum-sealed and packed the day it ships.