DELIVERY IS FREE ON ORDERS OVER £50
Choose your delivery date at the checkout.

FRESH, NOT FROZEN

DELIVERY FREE OVER £45

PICK DELIVERY DATE AT CHECKOUT

FROM LOCAL FARMS

Native Breed Beef Rib Eye Steaks

Beef ribeye steaks from rare breed, grass fed cattle reared on local 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.

£24.30£43.20

Shelf life: min 10 days
Delivery: Choose date at checkout

Related Recipes from The Grid Iron Gourmet

Ribeye Steak with Garlic Mushrooms

Beef Ribeye Steak with Garlic Butter Mushrooms

Load More

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.

Some tips for cooking ribeye steaks from celebrity chefs

Gordon Ramsay’s Perfect Ribeye Steak: Season the steak with salt, pepper, and garlic. Sear it in a hot pan with butter and thyme. Finish it in the oven and serve with a herb butter sauce.

Jamie Oliver’s Grilled Ribeye with Chimichurri: Marinate the steak in a mixture of olive oil, garlic, herbs, and lemon juice. Grill to your desired doneness and serve with a vibrant chimichurri sauce.

Bobby Flay’s Coffee Rubbed Ribeye: Create a dry rub using coffee grounds, brown sugar, chili powder, and spices. Rub it onto the steak and grill to perfection. The coffee adds a unique smoky flavor.

Ina Garten’s Pan-Seared Ribeye with Mustard and Mushrooms: Sear the steak in a hot skillet with butter and olive oil. Top it with a sautéed mushroom and mustard sauce for a rich and savory combination.

Wolfgang Puck’s Asian-inspired Soy-Ginger Ribeye: Marinate the steak in a mixture of soy sauce, ginger, garlic, and sesame oil. Grill or pan-sear it to your liking and serve with a drizzle of the marinade as a glaze.


 

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

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.

Some tips for cooking ribeye steaks from celebrity chefs

Gordon Ramsay’s Perfect Ribeye Steak: Season the steak with salt, pepper, and garlic. Sear it in a hot pan with butter and thyme. Finish it in the oven and serve with a herb butter sauce.

Jamie Oliver’s Grilled Ribeye with Chimichurri: Marinate the steak in a mixture of olive oil, garlic, herbs, and lemon juice. Grill to your desired doneness and serve with a vibrant chimichurri sauce.

Bobby Flay’s Coffee Rubbed Ribeye: Create a dry rub using coffee grounds, brown sugar, chili powder, and spices. Rub it onto the steak and grill to perfection. The coffee adds a unique smoky flavor.

Ina Garten’s Pan-Seared Ribeye with Mustard and Mushrooms: Sear the steak in a hot skillet with butter and olive oil. Top it with a sautéed mushroom and mustard sauce for a rich and savory combination.

Wolfgang Puck’s Asian-inspired Soy-Ginger Ribeye: Marinate the steak in a mixture of soy sauce, ginger, garlic, and sesame oil. Grill or pan-sear it to your liking and serve with a drizzle of the marinade as a glaze.


 

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 mainland (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. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER 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 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

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 this option. 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.