Dry Aged Steaks
Dry Aged Ribeye Angus MB2+ ~(200g)
د.إ125.00A rich, flavorful cut from premium Angus beef, dry-aged to intensify tenderness and depth. With a marbling score of 2+, this ribeye delivers a perfect balance of juiciness and bold beefy taste.
FAB Recommendations:
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Best Cooked: Grill or pan-sear over high heat to medium-rare or medium for optimal flavor and texture.
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Season Simply: Just salt, cracked pepper, and a brush of oil—let the quality speak for itself.
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Rest Before Serving: Let the steak rest for 5 minutes after cooking to retain juices.
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Pair With: Herb butter, roasted garlic, chimichurri, or a side of grilled seasonal vegetables.
Dry Aged Black Angus Cowboy Ribeye -(600~700g)
د.إ280.00Premium Angus bone-in ribeye, dry-aged for 28 days to enhance tenderness and bold, beefy flavor. Richly marbled and ideal for steak lovers.
FAB Recommendation:
Bring to room temp, season simply, then sear on high heat and finish in the oven to medium-rare (internal temp: 54–57°C). Rest before slicing.
Storage Condition: Keep refrigerated at +2°C. Cook thoroughly before consumption.
Dry Aged Black Angus Tomahawk (900g~1kg)
د.إ359.00A premium steak aged for 28 days to enhance flavor and tenderness. Its large size and striking bone-in shape make it perfect for sharing and special occasions. The dry-aging also reduces moisture for a richer, beefier taste.
FAB Recommendation:
Bring to room temperature, season generously with salt and pepper, and reverse sear—start low and slow, then finish with a hot sear for a perfect crust. Rest before slicing. Ideal doneness: medium-rare to medium.
Dry Aged USDA Prime Ribeye ~(200g)
د.إ165.00Dry Aged USDA Prime Ribeye – richly marbled and dry-aged for enhanced tenderness and deep, beefy flavor. This premium cut delivers a steakhouse-quality experience in every bite.
Fab Recommendation for Cooking: Best grilled or pan-seared to your preferred doneness. Let rest before slicing to maximize juiciness. Pair with roasted vegetables, creamy mash, or a bold red wine.
Storage Condition: Keep refrigerated at +2°C.