Kalahari Wild Beef 35-Day Dry Aged Bone-In Ribeye

In Our Opinion, The Absolute Best Steak In The Country

In our opinion, this is unquestionably the best steak in the country. For the true beef connoisseur, nothing on the butcher’s block compares to a prime bone-in ribeye. Cut from the primal rib with its rich central eye of meat and luscious outer cap (spinalis dorsi), this steak features unmatched intramuscular fat marbling that melts during cooking, bathing the meat in continuous natural moisture and flavor.

Sourced from 100% grass-fed cattle roaming free across the untamed Kalahari plains, this exceptional cut undergoes an extended 35-day dry-aging process in our specialized climate chambers. Over 35 days, natural moisture evaporation concentrates the beef’s character, while native enzymes completely transform the muscle fibers. Combined with the heat-conducting properties of the intact bone, the result is an intensely savory, deeply complex steak with notes of toasted nuts, rich butter, and pure, concentrated beefiness.

Choose Your Cut:

Select your preferred presentation from our master butchers:

• Côte de Bœuf (French-Trimmed Bone): The classic French rib steak. The bone is neatly trimmed back to the eye, giving you an elegant, thick-cut steak that holds heat magnificently for an exceptionally juicy center.

• Tomahawk (Long Bone Handle): The ultimate statement steak. Featuring a dramatic, fully frenched long rib bone resembling a Native American axe, this giant cut is built for sharing, high-heat searing, and unforgettable table presentation.

Cooking Inspiration:

A thick-cut bone-in ribeye excels when cooked using the reverse-sear method to ensure an even, perfectly pink center from edge to edge:

• The Reverse Sear (Braai or Oven + Skillet): Slow-roast or smoke the steak at a low heat (around 110°C) until the internal temperature reaches 45°C. Transfer it immediately to screaming-hot coals or a piping-hot cast-iron skillet. Sear for 1 to 2 minutes per side to build a deep, mahogany crust while rendering the fat cap.

• Butter-Basting Finish: Toss a generous knob of butter, crushed garlic cloves, and fresh thyme into the pan during the final minute, spooning the foaming butter continuously over the meat and bone. Target a medium-rare finish (52°C–54°C) and let it rest for 10 minutes before slicing against the grain.