Ribeye Steak Grass Fed


 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.

  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  hot hot hot.
  3. Season the Ribeye with some Maldon Sea Salt flakes, a little pepper too if you like.
  4. Rub in some oil that doesn't mind getting too hot.
  5. 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.
  6. When you have a nice crispy caramelised outer crust, reduce the heat and cook for a further 5-6 minutes, turning throughout.
  7. 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.