Gerard's Suggestion
Grass-Fed Beef Ribeye Steak
Grass-Fed Beef Ribeye Steak
Truly delicious, full of creamy fat, ensuring a full-on steak experience
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Why you will love our Grass-Fed Beef Ribeye Steak...
- Exceptionally delicious steak
- Rich marbling
- Extra ‘eye’ of fat for ultimate flavour
A wonderful steak. The Ribeye is loved by many because of its rich flavour and copious marbling. It also has an extra ‘eye’ of fat which intensifies the fantastic flavour and ensures that the steak stays moist during cooking, resulting in an amazingly creamy texture.
We always hang the whole carcasses from our grass-fed, traditional-breed cattle for a minimum of five weeks to lock in the exceptional flavour or our Suffolk beef - which comes from free-roaming native breed cattle that are 100% grass-fed on meadows and pasture at one of our outstanding small, local farms.
I suggest cooking your Ribeye in the pan for a fraction longer than you might a leaner cut like sirloin. Then leave it to rest and enjoy with chips and a salad.
Delicious!
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Gerard's Suggestion
"I always rest my steak, covered with baking parchment and a tea towel, on a wooden board for at least 10 minutes before serving"
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Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.
> Pan-fry, BBQ, and Grill
1. It helps to have the Ribeye steak at room temperature and as dry as possible before you start to cook.
2. Pre heat a griddle pan to hot hot hot!
3. Season the Ribeye with some Maldon Sea Salt flakes and a little pepper too if you like.
4. Rub in some oil that doesn't mind getting too hot (for example rapeseed oil)
5. Place your steak into the hot, dry pan. Leave to cook for a couple of minutes. Try not to move the steak around and then turnover and repeat.
6. When you have a nice, crispy and caramelised outer crust, reduce the heat and cook for a further 5-6 minutes, turning throughout.
7. Don't forget to rest your steak before enjoying!
100% Grass-Fed Beef
UK delivery
Our UK courier service delivers Tuesday to Friday, nationwide, for all orders over £40. We use a next day delivery service, but our insulated packaging keeps your meat protected and chilled for up to 48 hours after dispatch, so there's no need to worry if your parcel is a little delayed.
For orders over £85, standard UK delivery is free. You can also upgrade to our priority service for £5, which means your parcel is usually delivered by midday. We recommend this for large value orders and during peak periods.
For orders between £40 and £85, standard delivery is £9.95* and priority delivery is £14.95.
If you are ordering meat for a special event, we recommend selecting a delivery date at least one day before you need it, just to be safe.
*Subject to availability. During peak periods standard delivery slots may be full.
Click & Collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
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