John Dee Rib-eye Cap-off Bone-in GFYG

John Dee Rib-eye Cap-off Bone-in offers the classic rich flavor of the ribeye with the added depth and impressive presentation of having the bone left in. While the "cap" (the spinalis dorsi muscle) has been removed, you still get the core of the ribeye's delicious beefiness. The bone enhances both the flavor during cooking and creates a visually appealing steak.

John Dee Banksia Yearling Beef is sourced from young cattle raised on pristine Australian pastures for 12-14 months. These meticulously nurtured cattle achieve a perfect balance of developed flavor, tenderness, and low-fat content. John Dee's commitment is evident – Banksia is antibiotic-free, HGP-free, and consistently delivers exceptional value thanks to their balanced grain-fed diet. Look for the YGGF MSA-YGGF categories to ensure you're getting the best Banksia has to offer, a favorite among home cooks and chefs alike.


- Young cattle
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- HALAL Certified
- AUSMEAT-Graded
- Delivered frozen
- Lightly marbled
- Always soft and tender

Important Notes:
- Beautiful Marbling: This cut benefits from high-heat methods for a fantastic sear while the marbling keeps things juicy.
- The Bone Adds Flavor: Cooking bone-in adds a depth of flavor to your ribeye.

Pan-Searing and Oven Finish:
1. Preheat oven to 220°C (425°F).
2. Heat a cast-iron skillet or grill pan over medium-high heat.
3. Sear the ribeye on all sides, including standing it on the bone, until well-browned.
4. Transfer the pan to the preheated oven and roast until desired doneness.

Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the ribeye bone-in on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the ribeye on all sides for 1-2 minutes per side to get a deeply browned crust.

Grilling:
1. Preheat grill to medium-high heat.
2. Sear the ribeye directly over heat, including the bone, to get a nice char.
3. Move to indirect heat and close the grill lid. Allow to cook until desired doneness.

Tips:
- Thermometer is Your Friend: Use a meat thermometer, aiming for medium-rare (54-57°C/130-135°F) for maximum tenderness and flavor.
- Rest, Then Carve: Let the ribeye rest for 5-10 minutes before carving to redistribute juices for maximum succulence.
- Cut Along the Bone: Carve the meat away from the bone for the best presentation.

Rare (52-55°C / 125-130°F): Soft texture, very red center.

Medium-Rare (57-60°C / 135-140°F): Highly recommended. Ideal balance of tenderness, juiciness, and rich beef flavor. Center is bright pink and warm.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may begin to diminish.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm, for those who prefer a fully cooked steak.

Well-Done (Above 71°C / 160°F): Generally not recommended, especially for bone-in ribeye, as it can become tough and dry.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.