• Premium Dry Aged Rib Fillet | The Butcher Shoppe
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The Butcher Shoppe - Cannon Hill

Dry Aged Rib Fillet

Dry Aged Rib Fillet

$80.00 per / kg
$80.00
Sale Sold out

Dry aged rib fillet steak from our own dry-aged case in Cannon Hill. Sear it hot in cast iron, pull at 52°C and rest for a tender, full-flavoured medium-rare.

Single Cut
$20.00 Each By Weight

Product Description

Dry aged rib fillet is the steak to pick when you want depth of flavour and a good bite of fat through the middle. It's the boneless rib eye, matured in our own dry-aged case at Cannon Hill, so it eats richer than a fresh-cut scotch fillet.

Cooking & Temperature Guide

Season generously with salt just before it hits the pan. Sear in cast iron or on a screaming hot grill for 2 to 3 minutes per side for a 2.5cm steak. Pull it at 52°C and it'll climb to a 54°C medium-rare as it rests. Give it 5 to 8 minutes on a warm board so the juices settle back into the muscle. Want the bone left in? Try the dry aged rib on the bone.

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