Beef Rib Eye Steak Marble Score 5+ Rangers Valley Black Market - 1.1kg

$95

These magnificent Rib Eye Steaks will amaze you. Perfectly trimmed by our master butchers, this cut will guarantee you a rich and buttery flavour with a soft and succulent texture. 

Supply of Black Market beef by Rangers Valley is exclusive and sporadic. It is only available when it’s available and it's an honour to offer this amazing product to our Vic's Meat Direct customers for the very first time.

Rangers Valley is situated in the pristine northern tablelands of NSW. This area enjoys a cool climate that suits high quality beef production by providing a stress-free environment for animals all year round. 

Rangers Valley achieve maximum marbling with specialised feed rations to ensure their cattle grow at a slow, natural rate, similar to that of a pasture fed animal. This approach delivers beef products that achieve consistent marbling scores. 

Black Market beef has a marble score of 5 and above – which is common in Wagyu beef but something incredibly rare in pure Black Angus beef. 

Rangers Valley is one of the world's most respected and premium marbled beef producers. Rangers Valley Black Market Beef is exclusive to Vic's Meat. 

The Preparation

Follow these simple steps:

Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.

Liberally season all sides of the steak with salt just before you cook it.

BBQ - Sear

Using a BBQ is a great way to cook your Rib Eye.

Pre-heat the BBQ to hot. Sear the steak on all sides, including edges. Lower the temperature to medium (if a gas barbecue), close the hood and cook for 15 minutes.

If you are working with coal / wood barbecues it is important that you stack your coals on a gradient so you have a more intense heat on one side and gentler heat on the other. This will allow you to have more control over your cooking speed. 

Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you’re after. See below for our reference guide of when to pull it off the grill. Let rest in a warm place covered loosely with foil for 15 minutes. 

Doneness

Use a meat thermometer to check the internal temperature. Below is a guide for internal temperatures for when they should be pulled off the grill and their final rested temperature.

Rare

Med Rare

Medium

Med Well

Well Done

Pull Temp

50-55oC

55-60oC

60-65oC

65-70 oC

70 oC

Final Temp

60 oC

60-65 oC

65-70 oC

70 oC

75oC+

Serving

Hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt and pepper and serve with lashings of chimichurri or the more traditional béarnaise with fries.

Your product has been vacuum sealed and can be safely stored refrigerated.

Feeds 3 to 4 people.

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