Australian Beef Ribeye Steak is cut from well-marbled beef, with streaks of fat running through the meat that melt during cooking to keep the steak juicy and add a rich, buttery flavour few other cuts can match. It's best suited to quick, high-heat cooking, whether a cast-iron pan, a charcoal grill or a very hot oven grill, since the marbling keeps it tender without long cooking times. Bring it closer to room temperature and pat it dry so it sears rather than steams, then season simply with salt and pepper. For doneness, medium-rare to medium tends to suit ribeye best, since the fat needs a little heat to render fully, and a meat thermometer or the touch test can help you judge without cutting into the steak too early. Let it rest for five to ten minutes after cooking so the juices redistribute rather than spilling out onto the board.

Store it chilled and cook within a day or two for the best flavour, or freeze it well wrapped, thawing gradually in the refrigerator rather than on the counter.

Fire up the grill this weekend, because QuicKart delivers this ribeye fresh to your door with free delivery across the UAE, so a proper steak night is always within reach.