Graded by marbling
Wagyu Ribeye
Net wt
~6 kg +3 more sizes
$624.00
Price range: $23.75 through $738.00
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Raw
Cooked
Raw
Cooked
Raw
Cooked
Marbling
Raw
Cooked
Tomahawk Steak
Price range: $31.50 through $122.40
All certificates available on request (halal, health, origin)
A thick ribeye steak on the long rib bone, scraped clean. A big marbled eye, a dark crust, and the centerpiece of any grill.
What it is. A ribeye (entrecôte) steak cut thick, with the whole rib bone left long and frenched. The same muscle as our ribeye, just bigger and built for the fire.
Taste and texture. Rich and juicy, with a fat cap that renders and crisps over charcoal. Thick enough for a great crust outside and an even pink center.
How to cook it. Reverse sear over charcoal. Salt it an hour ahead and wrap the bone in foil. Cook on the cool side with the lid on until 45 °C inside, then sear 2–3 minutes a side over white-hot coals and pull at 52 °C. Rest 10 minutes, carve off the bone and slice. Serve with roast potatoes and chimichurri.
Pack and storage. Arrives blast-frozen and vacuum-sealed, one steak per pack, charged by its real weight: about 900 g–1.2 kg or 1.5–2 kg, depending on the version. Keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter, and cook it within a day of thawing.
Where it comes from. Depending on the source you choose: Australian Black Angus or our house line, Grillsons Select. Our butchers check every batch. Vacuum-sealed and packed the day it ships.
| Source | Australian Black Angus · Grillsons Select |
|---|---|
| Marbling | MB3 · MB3+ |
| Chilled or frozen | Frozen |
| Full cut | Australian Black Angus 1.5–2 kg · Grillsons Select, Australian Black Angus 900 g–1.2 kg |
| Price per kg | $30.00 – $72.00 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Reverse sear over charcoal: slow on the cool side first, then a fast, hard sear over white-hot coals.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Charcoal · reverse sear
Time
30–45 min
Pull at
52 °C · medium-rare
Rest
10 min
Directions
- Salt all over an hour before. Wrap the bone in foil so it doesn't burn.
- Cook on the cool side, lid on, until 45 °C inside: about 25–35 minutes.
- Then over white-hot coals, 2–3 minutes a side.
- Pull at 52 °C for medium-rare.
- Rest 10 minutes. Carve off the bone, slice and salt.
🔥 Butcher’s tip
The thickness and the fire set the time, not the recipe. Cook to the thermometer.
Pairs well at the table
Marinated · skewered
Tenderloin Skewers
Net wt
6 skewers · 600 g +1 more sizes
$20.11
Price range: $20.11 through $40.21
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