Boneless ribeye steaks from British native-breed, grass-fed beef, dry-aged on the bone for at least 28 days with Himalayan rock salt. Natural marbling and the ribeye cap give these steaks a rich beef flavour and help keep them juicy.
Choose two steaks at 227g, 284g, 340g or 397g each, or one large 450g steak. Cut to order.
Price range: £31.05 through £55.20
Boneless ribeye steaks cut from the rib of British native-breed beef. The central eye, outer cap and natural seams of fat give ribeye its rich beef flavour and help keep it juicy when cooked. The size and shape of the fat seams vary naturally from steak to steak.
The beef comes from grass-fed cattle reared on North Yorkshire farms. We dry-age the rib on the bone for at least 28 days using Himalayan rock salt, then cut the steaks to order. The breed and farm can vary with supply.
Choose your pack from the selector above. Ribeye is sold boneless on this page.
Take the steaks from the fridge about 30-45 minutes before cooking, then pat dry and season. Heat a heavy frying pan or barbecue until hot, add the steak and turn regularly to develop an even crust without scorching the fat. If you want to baste with butter, add it near the end so it does not burn.
For medium-rare, a centre temperature of around 52-54°C is a useful guide; for medium, around 57-60°C. The centre will continue to warm slightly while resting. Use a meat thermometer rather than relying on a fixed number of minutes, as thickness varies. Rest for 5-10 minutes before serving.
For a thicker 397g or 450g steak, cook more gently first and finish over high heat, or use two heat zones on the barbecue. This allows the fat time to soften while keeping control of the centre.
Ribeye carries more marbling than sirloin or fillet and has a richer, fuller beef flavour. If you prefer a milder, more evenly textured steak with less fat, consider our native-breed beef fillet steak.
For more detailed preparation, see How to Cook Ribeye Steak in Grid Iron Gourmet.
Choose an available delivery date at checkout. Refrigerate the steaks on arrival and follow the use-by date on the pack. If you will not use them soon, freeze promptly and defrost fully in the fridge before cooking.
Maria (verified owner) –
Everything I’ve ordered is excellent quality. I’ve ordered 3 times so far and the bone marrow boats, the steak and the chicken have been delicious and fresh every time.
Chris LaVallin (verified owner) –
I had our first BBQ of the year and treated myself to one of the 450g ribeye steaks. I was not disappointed, one of the best steaks I have had in a long time. Beefy, juicy and tasty. I’m looking forward to getting more of my order on the BBQ soon.
Glenn Pollard (verified owner) –
My wife and I have eaten countless steaks from dozens of butchers and restaurants, and we both agree (which doesn’t happen very often) that these are the best steaks we have ever eaten. They are so tender that they melt in your mouth, and even though they are about 1 1/2″ thick, you could cut them with a butter knife. I will definitely be buying from Grid Iron again.
S Lupton (verified owner) –
I am a longstanding customer from a family of Butchers and this beef is consistently the best quality no matter the cut.
Great service and delivery too
Steve Lamont (verified owner) –
Fantastic steak so tender and tasty. Has my mum would say “ it tastes like steak used to taste in the good old days “
Gary Jones (verified owner) –
Well, what can I say? Ribeyes are arguably the best steak cut you can get and these are pretty good second only to waghu ribeyes but that is reflected in the price. I am sworn off supermarket steaks now I’ve experienced quality steak. I wish they cut them thicker though.
caroline james (verified owner) –
John Lambert (verified owner) –
These are the best steaks I have tasted
Jan Treadgold (verified owner) –
Cut too thin, lacking marbling through, not purple enough and too subtle a flavour but OK.
Colin Currie (verified owner) –
We have shopped around quite a bit for mail order steak and this product stands out a mile as the leader. Superb ribeye delivered in mint condition.
William logan (verified owner) –
Andrew Gull (verified owner) –
Mark Dickson (verified owner) –
Excellent quality, delivery and value
Derek Hutchison (verified owner) –
Nothing to say just buy
Helen Wilson (verified owner) –
Melted in my mouth and did not have any issues with it sticking between my teeth