Australian Cape Grim Grass Fed Rib Eye Steak (Frozen)

Australian Cape Grim Grass Fed Rib Eye Steak (Frozen)

Rich, marbled, and built for indulgence. Our Cape Grim grass-fed rib eye is cut from the prized rib section of Tasmanian cattle raised on the legendary Cape Grim pastures — where clean air, pure rainfall, and lush coastal grasses produce beef of exceptional quality and depth of flavour.

The rib eye is the king of steaks for good reason: natural intramuscular marbling bastes the meat as it cooks, delivering a juicy, flavourful, and deeply satisfying result every time. Frozen at peak freshness to preserve every nuance of Cape Grim quality.

Product Highlights

• Cape Grim premium Tasmanian grass-fed beef
• Rib eye cut — naturally marbled for exceptional juiciness and flavour
• Frozen at peak freshness to lock in quality
• No added hormones or unnecessary additives
• Best grilled or pan-seared over high heat

Suggested Preparation

Thaw overnight in the refrigerator. Bring to room temperature for 30–60 minutes before cooking. Season generously with coarse salt and cracked black pepper. Grill or sear in a very hot cast iron pan for 3–4 minutes each side for medium-rare. Add butter, garlic, and thyme in the final minute and baste continuously. Rest for 5 minutes before serving. A rib eye needs nothing more than a great pan and a little patience.

Perfect Wine Pairing

A richly marbled Cape Grim rib eye deserves a wine with equal depth and character — the 2022 Mount Langi Ghiran Cliff Edge Shiraz, available from our sister store My Wine Man — a cool-climate Victorian Shiraz with signature white pepper, dark berry fruit, and elegant savoury structure that cuts through the richness of a grass-fed rib eye beautifully.