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 to 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 steak into the hot, dry pan. Leave to cook for a couple of minutes.  Try not to move the steak around, then turnover and repeat.
  • When you have a nice, crispy and caramelised outer crust, reduce the heat and cook for a further 5-6 minutes, turning throughout.
  • Don't forget to rest your streak.  I normally put mine on a wooden board with a piece of greaseproof and a tea towel, for roughly 10 minutes.