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Native Breed Beef Rib Eye Steaks

Beef ribeye steaks from rare breed, grass fed cattle reared on our own farms From the inside of the rib, with a real beefy flavour and a seam of fat that keeps the steak moist as it cooks. Better when not under cooked. Our steaks are dry aged for a minimum of 28 days before being hand cut to your preferred size.

Beef ribeye steaks from rare breed, grass fed cattle reared on our own farms

From the inside of the rib, with a real beefy flavour and a seam of fat that keeps the steak moist as it cooks. Better when not under cooked. Our steaks are dry aged for a minimum of 28 days before being hand cut to your preferred size.


£16.50£29.95

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Earn up to 30 Points Points.


We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK (please see below for restrictions). Your order is shipped in an insulated box. Our delivery service allows you to pick a delivery date in advance when you reach the checkout. We are currently trying to restrict our delivery days to Thursday & Friday to enable us to plan efficiently. If you prefer a different day please get in touch and we’ll do our very best to help.

Delivery is free on orders over £45.

 

Restricted Areas

Unfortunately we are unable, currently, to provide a delivery service to some areas in Scotland. This is due to the time sensitive nature of our products which must be delivered in 24 hours. These are: Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16 Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3

FREE LOCAL DELIVERY

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for free delivery. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.

Our butchers tips

Buy rib eye steak and you’re in for a grass fed beef treat.

As its name implies, this is the eye of the rib. It comes from a slightly less used muscle which offers tenderness with flavour that comes from the fat content. Our dry ageing process using Himalayan rock salt intensifies the flavour and tenderises the muscle. The rib eye steak has a beefy flavour, but even more so from our grass fed beef. There is a good fat content running throughout the steak and heavy marbling in the meat. This keeps it succulent while cooking and provides great flavour as the fat caramelises and bastes the meat.

 

Our British beef rib eyes are from native breeds which are grass fed on North Yorkshire farms. Each steak will be cut from a rib, taken from our ageing room, on the day before delivery so that it reaches you in perfect condition.

Cooking Tips

The rib eye is best when cooked for a little longer than other steaks to make the most of breaking down the fat and infusing the flavour into the meat. Cooking in a good old fashioned cast iron frying pan will allow the steak to cook in it’s own juices and absorb the flavour from the fat. Bring your rib eye out of the fridge and allow it to come to room temperature for at least an hour before cooking, this allows the chill to leave the meat. Then season it with sea salt just before hitting the pan. Get your pan really hot before adding your steak. A good test is to hold your hand just above the pan. It should be too painful to bear if your pan is hot enough.

Add the steak to the pan and allow it to sit for a couple of minutes before turning it. Don’t be tempted to move the pan around, it’s important that the steak makes contact with the pan to form the crust we’re looking for. Turn the steak every couple of minutes until you’ve reached perfection.

Give the steak enough time to cook and render the fat rather than going for a cheffy rare steak, that’s great with some other lean steaks like fillet, but your ribeye deserves a slower pace and more care. An inch thick ribeye probably needs 6-8 minutes in total for medium. If you’re fanatical about it, the internal temperature should be around 68°C when it leaves the pan for a medium steak, which will make it around 70°C when it’s been rested.

In the final minute of cooking your steak add plenty of good quality grass fed butter to the pan and spoon it over the steak to baste it. Remove the steak from the pan and allow it to rest for 10 minutes.


 

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