Westholme cattle are born wild and raised on some of Australia’s most iconic cattle stations. Vast pastures of Mitchell grass nourish our cattle where they roam free and are grain-fed proprietary blends to produce rich marbling, signature tenderness and a juicy steak, every time. Westholme ribeye is highly marbled, with a succulent channel of fat separating through it. Fat is where a lot of the distinctive flavor of Wagyu Ribeye steak beef comes from, making the ribeye one of the richest cuts available. Chefs Tip: As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. Preheat a heavy skillet or cast-iron skillet over high heat until very hot. Season with sea salt and black pepper and oil sear steaks for one minute each side. Continue to cook 4-5 mins each side for medium and rest for 5-7 mins.