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1 x O’Connor rib-eye steak

Sea salt flakes

Olive oil


At least an hour before cooking (preferably 2-3) remove your steak from the fridge to start to come to room temperature. An hour before cooking, brush the steak all over with a very thin layer of olive oil. Season it generously on all sides with salt.

When you’re ready to cook, prepare a barbecue for direct heat cooking. Charcoal is preferred; however gas also works.

To do this, light a chimney full of charcoal. Once red hot, pour the coals onto one side of the grate, on top of a few more pieces of unlit charcoal – the extra charcoal is to ensure there is enough fuel for the full cooking duration, as well as to elevate the hot coals closer to the grill grate.

Replace the grill grate. Ensure the bottom and top dampers are fully open and leave the grill to preheat for 5-10 minutes. 

Once you’re ready to cook, place the rib eye on the grill, directly over the hot coals. Immediately place the lid on the BBQ. This will ensure you can cook at a very high heat while choking off enough oxygen to prevent flare-ups. It also ensures the smoke will circulate within the grill, to give the steak a delicious smoky flavour.

After 5 minutes, remove the lid, flip the rib eye using a pair of long tongs, then quickly replace the lid. Cook for a further 5 minutes, then flip again, repeating this process a further 2 times for a total of 20 minutes cooking time. At any time, if things are getting too hot, or it is flaring up move the steak to the indirect side of the grill for a few minutes for things to settle down.

After 20 minutes, your rib eye will be very close to medium rare, and should have a delicious crust on both sides. Use a thermometer to check the internal temperature – it should read approximately 48C – 50C when inserted in the thickest part of the steak. Set the steak aside on a plate to rest for 10 minutes, with the thermometer left in it. As it rests, the temperature will continue to rise, and after 10 minutes should read 53-54C for medium rare. An extra 5 minutes of cooking time will bring it to 57-58C for medium.

Once rested, remove the thermometer. Use a sharp carving knife to remove the bone. Carve the rib eye into thick slices, and place on a warmed serving plate. Season with an extra sprinkle of course sea salt, and a drizzle of olive oil. 

Serve with Meatsmith mustard, a jug of hot red wine jus, and warmed potato gratin on the side.


Pair your steak with our homemade mustard.

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