• Marbled Meltique Beef Ribeye Steak
  • Marbled Meltique Beef Ribeye Steak
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Tasty Food Affair

Marbled Meltique Beef Ribeye Steak

Marbled Meltique Beef Ribeye Steak

$13.50 SGD
$13.50 SGD
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Product Information

Marbled Meltique ribeye combines the most flavourful cut on the cow with the wagyu-style infused marbling that makes Meltique a Singapore favourite.

The result is a steak that eats like premium grain-fed ribeye for the price of standard grass-fed — buttery, juice-rich, gentle on the bite, with the rib's natural fat working alongside the infused marbling.

The shortcut to a premium steak night at home without raiding the savings account. Vacuum-sealed for portioned cooking and blast-frozen in our butchery.

Why This Cut?

•      Ribeye flavour with wagyu-style buttery texture — an upgrade at every price tier

•      Pre-portioned in vacuum-sealed packs — one steak per pack, no waste

•      Restaurant-quality at home for under what one steak costs at a Singapore chophouse

How To Serve?

•      Hot pan, butter baste, rest 5 minutes — let the marbling redistribute

•      Plate with truffle parmesan fries for the steakhouse-at-home experience

•      Sliced over Japanese rice with onsen egg and ponzu — a 5-minute wagyu donburi

What You're Getting

Weight: 200G

Packaging: 1 Steak, Vacuum Packed

Product State: Raw & Frozen

Serves: 1

Shelf Life: Guarantee at least 60 days upon receiving

Country Of Origin: Australia

Cooking Methods

Pan-Sear (Recommended Method)
Medium Rare
200G (~2cm thick), 3 to 4 minutes total
Flip every 1 minute

Air Fryer
Medium Rare
200G (~2cm thick), 6 to 7 minutes
Flip at 3.5 minutes

INTERNAL TEMPERATURE TARGETS
Rare at 52°C
Medium-rare at 57°C
Medium at 63°C
Medium well at 66°C

AFTER COOKING
Rest red meat for half the cooking time. The juices need to redistribute or they end up on your plate, not in the meat.

Slice against the grain for tenderness.

Storage Method

Keep Frozen below -18°C

Delivery Method

Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.