Aged Beef Rib Eye

Aged Beef Rib Eye
Served with Thyme, Chive flowers and Slow Cooked Garlic

Seasoned to perfection, this succulent beef rib eye recipe melts in your mouth. The rich, wholesome flavours of the beef rib eye make for the perfect Christmas main or winter warmer.


  • Aged Rib eye on the bone about 7-8 cm thick
  • 1 Tbsp butter per steak
  • 1 sprig of thyme per steak
  • 1 head garlic per person
  • Fresh finely cut chives and chive flower petals
View Method Aged Beef Rib Eye


  1. Season the meat with good sea salt, olive oil and pepper. In a heavy duty pan on high heat, or a hot BBQ, cook the meat for 3 mins each side.
  2. Add butter and fresh thyme to the top of the meat and finish cooking in the oven. After a few mins remove and baste the meat with the thyme and butter and return to the oven. Repeat 2 or 3 more times during the cooking.
  3. The best way to tell if your meat is cooked is with a meat thermometer. 60-61 degrees is medium rare and perfect. It will take around 20 mins in an oven at 150 degrees depending on how thick the meat is. Rest the meat for at least 15 mins, remove bone and slice. Top with chive flowers or chives and some juices from the pan.
  4. Cook whole garlic heads in the oven at 150 degrees with olive oil for about 45 mins. Remove from their shells and serve with the cooked meat.
View Ingredients Aged Beef Rib Eye
View Method Aged Beef Rib Eye
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