Tasty Food Affair
100 Days Grain-Fed Ribeye Steak Bites — Rosemary Garlic & Cracked Pepper
100 Days Grain-Fed Ribeye Steak Bites — Rosemary Garlic & Cracked Pepper
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Product Information
Ribeye, cut into bites and seasoned the way a good roast is seasoned — rosemary, garlic, cracked black pepper, nothing you can't pronounce.
These come off the same grain-fed rib we cut our centre-cut roast from.
Eight minutes in a hot pan and dinner is on the table. No marinating, no thinking, no sauce to make.
- Australian grain-fed ribeye, cut into cube
- Seasoned with a dry spice blend — salt, garlic, onion, paprika, pepper, rosemary
- No MSG, no E-numbers, no fillers
- Frozen to maintain the quality of the meat
Why This Cut?
• High Marbling: Rich fat distribution renders quickly under high heat, creating a juicy, self-basting texture.
• Rich beef flavor shines through heavy savory sauces and aromatics without getting lost or tasting dry.
How To Serve?
• Garlic butter rice bowl — Bites over hot rice, a knob of butter into the pan at the end, scrape it all over. Spring onion.
• Black pepper beef — Brown the bites, set aside, fry onion and capsicum in the same pan, return the beef with a splash of soy and oyster sauce. Ninety seconds, no longer.
• Beef and broccoli — Blanch the broccoli while the beef browns. Combine off the heat.
• On pasta — Aglio olio, bites folded through at the end.
• Cold, on a salad — Rested and sliced, over rocket with parmesan.
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What You're Getting
Weight: 300G
Packaging: Marinated, Vacuum Packed
Product State: Marinated, Raw & Frozen
Serves: 1 - 2
Shelf Life: Guarantee at least 30 Days upon receiving
Country Of Origin: Australia
Cooking Methods
Take the pack out of the freezer the night before and thaw in the chiller. Pat the cubes properly dry before they touch heat — this is the whole game.
Wok or frying pan — 6–8 min
Get the pan hot enough that a drop of oil shimmers. Cook in two batches. Spread the cubes out, then leave them alone for 80 seconds before you toss — that pause is what browns them. Total 6–8 minutes for medium. Rest 3 minutes.
Air fryer — 8–10 min
200 °C, single layer, shake at the 5-minute mark. 8 minutes for medium, 10 for medium-well.
Cast iron / skillet — 5–7 min
The best result if you own one. Screaming hot, one batch only if the pan is 28 cm or wider, 90 seconds a side across four faces.
Skewers, grill or BBQ — 8–10 min
Thread 5–6 cubes per skewer, turn every 2 minutes.
⚠️ Two things will ruin these. Cooking from frozen — the outside burns before the middle thaws. And crowding the pan — wet, crowded beef steams grey instead of browning.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.