Stony River Rib Eye

Stony River Rib Eye from New Zealand, Premium Grassfed Beef

The Stony River Rib Eye is among the finest steaks produced in New Zealand. This premium grassfed rib eye combines authentic beef flavor, natural tenderness, and exceptional juiciness. Raised on New Zealand's lush green pastures, the cattle develop a distinctive character highly appreciated by chefs, steakhouses, and steak enthusiasts around the world. Perfect for the BBQ, grill, pan, or kamado.

What is Stony River Beef?

Stony River is one of New Zealand's most respected premium beef programs.

The cattle are raised in pristine natural surroundings and spend their lives grazing on rich pastures.

This natural approach results in beef with remarkable flavor, tenderness, and consistency.

Why Choose a Stony River Rib Eye?

Many steak lovers consider rib eye to be the most flavorful steak on the animal.

Its unique combination of:

• Natural marbling
• Rich muscle structure
• Signature fat cap

creates an outstanding steak experience.

What Makes This Rib Eye Special?

✔️ Premium New Zealand beef

✔️ 100% grassfed

✔️ Authentic beef flavor

✔️ Exceptionally tender

✔️ Naturally juicy

✔️ Perfect for BBQ, grill, or pan

✔️ Individually vacuum packed

✔️ Raised in one of the world's purest environments

What Does Stony River Rib Eye Taste Like?

The Stony River Rib Eye is known for:

• Rich beef flavor
• Excellent tenderness
• Beautiful juiciness
• Fine fat distribution
• Distinctive grassfed character

Its natural flavor profile makes it a favorite among beef purists.

Why Choose Grassfed Beef?

Grassfed cattle are raised primarily on grass and natural forage.

This creates beef with:

• More authentic flavor
• Natural texture
• Distinct regional character
• A unique eating experience

Many beef enthusiasts consider grassfed beef the purest expression of premium beef.

Perfect for BBQ, Kamado, Grill and Pan

The Stony River Rib Eye performs exceptionally well on:

• Charcoal BBQ
• Kamado
• Cast iron grill
• Plancha
• Professional steak grill
• Gas barbecue

Its natural fat structure helps keep the meat juicy during cooking.

Why Choose Rib Eye?

Rib eye offers the ideal balance of:

• Flavor
• Tenderness
• Juiciness
• Character

It remains one of the world's most popular premium steak cuts.

Frequently Asked Questions (FAQ)

What is a Rib Eye?

A rib eye is a steak cut from the rib section of the animal. Its natural marbling makes it one of the most flavorful steaks available.

Is Stony River grassfed?

Yes. The cattle are raised primarily on grass.

What is the difference between grassfed and grainfed beef?

Grassfed beef generally offers a more natural and authentic beef flavor profile.

What internal temperature do you recommend?

We recommend 52–54°C (125–129°F) for the perfect medium-rare steak.

Can I freeze this Rib Eye?

Yes. Thanks to the vacuum packaging, it can be frozen for up to 6 months.

Is this Rib Eye suitable for BBQ?

Absolutely. It is one of the finest steaks for barbecue or kamado cooking.

🔥 How to Cook a Stony River Rib Eye Perfectly – Complete BBQ & Pan Guide for Every Thickness

General Preparation

For all steaks:

✅ Remove from the refrigerator at least 1 hour before cooking.

✅ Pat dry with paper towels.

✅ Season with coarse sea salt after cooking.

✅ Use maximum heat for searing.

✅ Always allow the steak to rest.

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🥩 Thin Rib Eye (1 to 1.5 cm)

Pan

1. Heat a cast-iron pan until extremely hot.
2. Cook for 45 seconds to 1 minute per side.
3. Rest for 2 minutes.

BBQ

1. Cook over direct high heat.
2. Grill for 45 seconds to 1 minute per side.
3. Rest for 2 minutes.

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🥩 Classic Rib Eye (1.5 to 2.5 cm)

Pan

1. Heat a cast-iron pan thoroughly.
2. Cook 1.5 to 2 minutes per side.
3. Rest for 5 minutes.

BBQ

1. Grill over direct heat.
2. Cook 1.5 to 2 minutes per side.
3. Rest for 5 minutes.

Internal Temperatures

• Rare: 48°C (118°F)
• Medium Rare: 52°C (125°F)
• Medium: 56°C (133°F)

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🥩 Thick Rib Eye (2.5 to 4 cm)

Pan + Oven

1. Sear for 2 minutes per side.
2. Finish in a 120°C (250°F) oven.
3. Cook to the desired internal temperature.
4. Rest for 8 minutes.

BBQ

1. Sear over direct heat.
2. Finish over indirect heat.
3. Rest for 8 minutes.

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🥩 Extra Thick Rib Eye (More Than 4 cm)

Reverse Sear Method

1. Stabilize your BBQ at 110–120°C (230–250°F).
2. Cook indirectly until reaching 48°C (118°F).
3. Increase the heat to maximum.
4. Sear for 1 minute per side.
5. Rest for 10 minutes.

The Gustor Tip

The Stony River Rib Eye reaches its full potential between 52 and 54°C (125–129°F). At this temperature, the steak remains exceptionally juicy, tender, and flavorful.

Enjoy!

Team Gustor 🥩🔥