The Rib Eye that made Ocean Beef famous
The Ocean Beef Rib Eye is one of the flagship products of the Ocean Beef program and a long-time customer favorite at Gustor.
Cut from carefully selected New Zealand Black Angus cattle, this steak combines exceptional beef flavor, tenderness and juiciness. The cattle are raised on New Zealand's lush pastures before being finished on premium grains, resulting in a consistently outstanding eating experience.
A steak that never disappoints
The Rib Eye is widely considered one of the most flavorful cuts of beef available. Whether cooked in a cast-iron skillet, on a grill or on a kamado, it consistently delivers exceptional results.
🥩 Ocean Beef New Zealand
🥩 Black Angus beef
🥩 Grain-fed finishing
🥩 Exceptionally juicy
🥩 Rich beef flavor
🥩 Perfect for BBQ, grill and pan
🥩 Always freshly cut
🥩 Never previously frozen
🥩 Perfectly suitable for home freezing
🥩 Individually vacuum packed
🥩 No preservatives
🥩 No protective gas
In addition, all animal production and processing systems are independently controlled and certified by Asure Quality, with certification according to ISO9001 and 14001.
Country of Origin
This Rib Eye comes from Ocean Beef in New Zealand. Angus cattle graze freely on New Zealand's coastal grasslands before being finished on carefully selected grains, creating the quality and consistency for which Ocean Beef is renowned worldwide.
FAQ
Is this Rib Eye delivered fresh?
Yes. This Ocean Beef Rib Eye is always freshly cut and has never been frozen.
Can I freeze this steak at home?
Absolutely. Thanks to the vacuum packaging, this Rib Eye can be frozen successfully while maintaining excellent quality when properly thawed.
Why is Ocean Beef so popular?
Ocean Beef is renowned for its consistency, tenderness and rich beef flavor, making it one of Gustor's most popular premium beef programs.
🔥 RECIPE – RIB EYE 1 TO 1.5 CM THICK
Best method: Cast iron skillet or plancha
- Remove from refrigerator 30 minutes beforehand.
- Season with coarse sea salt.
- Cook 1 minute per side over very high heat.
- Rest for 2 minutes.
Recommended temperature: 52°C
🔥 RECIPE – RIB EYE 1.5 TO 2 CM THICK
Best method: Pan, grill or plancha
- Remove from refrigerator 45 minutes beforehand.
- Cook 1.5 to 2 minutes per side.
- Rest for 3 to 4 minutes.
Recommended temperature: 52-53°C
🔥 RECIPE – RIB EYE 2 TO 3 CM THICK
Best method: BBQ or cast iron skillet
- Remove from refrigerator 1 hour beforehand.
- Sear 2 minutes per side.
- Finish over lower heat until desired temperature.
- Rest 5 minutes.
Recommended temperature: 53°C
🔥 RECIPE – RIB EYE OVER 3 TO 4 CM THICK
Best method: Reverse Sear
- Cook indirectly at 110°C.
- Remove at 46°C internal temperature.
- Sear over high heat for 45-60 seconds per side.
- Rest for 10 minutes.
Recommended temperature: 53-54°C
