See more: Beef
Ribeye Steak Grass Fed
£23.50
Pasture fed ~ Dry aged for 28 days ~ Great 'marbling' for flavour
Our ribeye steak are from beef which is grass fed on lush Suffolk/Norfolk pasture, we then dry age the ribs for a minimum of 4-5 weeks. We then take the eye muscle out of the rib to provide outstanding ribeye, with good fat to meat ratio.
How we like to cook our Ribeye steak.
- It helps to have the Ribeye steak at room temperature and as dry as possible before you start to cook.
- Pre heat a griddle pan hot hot hot.
- Season the Ribeye with some Maldon Sea Salt flakes, a little pepper too if you like.
- Rub in some oil that doesn't mind getting too hot.
- Place your ribeyes into the hot hot hot dry pan. Leave to cook for a couple of minutes, try not to move the Ribeye around, then turnover and repeat.
- When you have a nice crispy caramelised outer crust, reduce the heat and cook for a further 5-6 minutes, turning throughout.
- Don't forget to rest your Ribeye, I normally put mine on a wooden board with a piece of greaseproof and a tea towel, for roughly 10 minutes.