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Rib-eye Steak

£35.25 per kg

Arguably the most flavoured steak due to the heavier marbling of fat that the rib eye holds.

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The rib-eye steak is perhaps the finest of all steaks, offering a combination of luxurious tenderness plus big, beefy flavour. Whether you opt for the boneless or bone-in version, the rib-eye steak is an ideal candidate for the grill. Sometimes you’ll hear it called a rib-eye, other times a rib steak, but for all practical purposes, the two terms are synonymous.

£35.25 per kg

Before cooking bring the steak up to room temperature for up to an hour. Season the meat really well before cooking.

Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior. Cook for 2-3 minutes on each side or to your desired level and rest for 5 minutes before serving.

Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.