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Ribeye Steak

Name: Ribeye Steak | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 25-RE
Price: 54.99 AUD
Availability: InStock

$54.99/kg

The Ribeye Steak (also known as a Cattlemans Cutlet) is a premium bone-in cut from grass-fed Australian beef with serious flavour and presence. Well-marbled with a clean, bold taste and a tender, juicy texture, it's a generous single serve or a shareable centrepiece.

It's built for high-heat cooking — throw it on the BBQ, into a hot cast-iron pan, or under the grill. The bone helps keep the meat moist and adds an impressive look to the plate. Season simply and let the quality of the beef speak for itself. If you'd like a specific thickness or weight, just ask our team — we cut to order.

One steak is approx 600–800 grams.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

The Ribeye Steak (also called a Cattlemans Cutlet) is a premium bone-in cut from grass-fed Australian yearling beef. It's thick-cut and well-marbled, with a generous strip of fat that renders as it cooks. The bone does more than look the part — it helps carry heat through the centre of the steak while keeping the meat next to it moist and tender.

This is a cut built for bold, beefy flavour. Grass-fed beef has a cleaner, slightly richer taste than grain-fed equivalents, with less overall fat but enough marbling to stay juicy when cooked properly. It's a generous single serve or an impressive shareable centrepiece when sliced and plated.

It handles a hot grill, a screaming cast-iron pan, or a roaring BBQ equally well. Season it simply and let the beef do the work. If you have a preferred thickness or weight, our team can cut to order — just let us know.

Quick Facts

Type/Cut: Bone-in ribeye steak (also called a Cattlemans Cutlet)
Key features: Grass-fed, bone-in, Australian beef
Beef type: Grass-fed Australian yearling (12–24 months)
Best for: Grilling, pan-searing, BBQ, special occasions
Flavour/texture: Bold, beefy flavour with balanced marbling and a tender bite
Prep notes: Sold by the kilogram; custom portioning available on request

Why You'll Love It

Bold, clean beef flavour from grass-fed Australian yearling — younger cattle means finer-grained, naturally tender meat
The bone enhances both moisture retention and presentation on the plate
One steak is a generous single serve or an impressive centrepiece for two
Takes well to simple seasoning — salt, pepper, and heat are all it needs
Restaurants charge triple for this cut; cook it at home for a fraction of the cost

Cooking Tips

Bring the ribeye to room temperature before cooking for even heat distribution
Season generously with sea salt and cracked black pepper — the thick cut can carry it
Sear over high heat for a deep crust, then finish over medium heat to your preferred doneness
Use a meat thermometer to nail medium-rare (52–54°C internal) — the bone can throw off touch tests
Rest the steak for at least 5 minutes after cooking; the bone retains heat and keeps the steak cooking
If roasting whole, start in a hot oven then drop the temperature after the initial sear

Serving Ideas

Slice against the grain and serve with roasted chat potatoes and a simple rocket salad
Pair with a red wine jus or Café de Paris butter for a restaurant-style dinner at home
Grill alongside our thick sausages and lamb chops for a mixed BBQ platter

Add Ribeye Steak to your next order for a steak night worth staying in for.

Butcher's Tip: The ribeye is the most marbled cut on the animal — those fine threads of fat are what give it its signature rich flavour. When cooking, let the fat cap render slowly against the hottest part of the pan or grill. That rendered fat bastes the steak from the inside out, and you'll get a deeper, beefier crust than you would from a leaner cut.

Bonus Tip: For extra-thick bone-in ribeye steaks (600 g+), try the reverse sear. Bring the steak up to about 48°C internal in a low oven (120°C), then finish with a screaming-hot sear for 60–90 seconds per side. You'll get edge-to-edge even doneness with a deep, caramelised crust — no grey band, no guesswork.