Beef Cutlet — OP Rib

Beef Cutlet — OP Rib — Bone-In, All the Way

The OP (oven-prepared) rib cutlet is what happens when you leave the bone on a scotch fillet — and what a difference that bone makes. It insulates the meat as it cooks, carries its own flavour into the surrounding muscle, and turns a great steak into something genuinely spectacular. This is a prestige cut from our grass-fed Banksia Springs cattle, where a lifetime of open grazing on our Granite Belt property has produced the marbling and depth of flavour that makes a bone-in rib cutlet worth cooking slowly and eating slowly.

This cut has presence. It's the kind of thing you put in the centre of the table. Best cooked with confidence — a hard sear to build a crust, then time and space to rest. The bone will still be too hot to touch when the meat inside is perfect: that's how you know it's done its job.

From the Farm

• Grass-fed & finished on our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Bone-in ribeye — the bone carries flavour and moderates the cook
• Well-marbled from grass-fed, slow-grown cattle — no shortcuts, no shortcuts in flavour either

Cook It Right

Cast-Iron Sear + Oven Finish (recommended for thick cuts): Bring to room temperature and season generously with coarse salt. Heat a cast-iron pan until smoking. Sear hard on both sides — 2 minutes per side. Hold against the pan on the bone-side to sear that edge. Transfer to a 180°C oven for 8–12 minutes depending on thickness, until internal temp reaches 54–56°C (medium-rare). Baste with butter, rosemary, and garlic during the oven stage. Rest 8–10 minutes, tented.

BBQ (direct + indirect): Sear on direct high heat 2–3 minutes per side. Move to indirect heat with lid down for 10–15 minutes. Rest well. The bone side benefits from being placed directly into the coals briefly.

Reverse Sear: Place on a rack at 110°C until internal temp hits 46°C. Remove, rest 5 minutes. Blast in a smoking-hot pan for 60–90 seconds per side. Excellent results, maximum control.

Serves: 1–2 (depending on appetite and sides)
Storage: Refrigerate up to 3 days | Freeze up to 12 months