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.
Kim Ladd (verified owner) –
Waiting for a special occasion for these. In freezer. They look great though sure they’ll be a five star
John Pearson (verified owner) –
Great quality.
Chris LaVallin (verified owner) –
It seems to be very difficultbto get a decent thick ribeye steak. So imagine how happy I was to find this steak. When cooked on a griddle the steak wss perfect, juicy and very tasty. Will be reurning soon for more….
Tamas Deak (verified owner) –
Richard Caterer (verified owner) –
John Harding (verified owner) –
Out of the 4 steaks I purchased only one had decent marbling and a piece of fat where you would expect a rib eye to have it!
Paul Deplitch (verified owner) –
Spot on pan fried.
Scott Koole (verified owner) –
I’d say these are a bit pricey compared to others available out there, but still delicious.
Brian Farrer (verified owner) –
Lovely meat.
I cooked it to perfection.
Will order again.
Kev Church (verified owner) –
Nice size
Trevor Hewitt (verified owner) –
What a steak, 1lb of awesomeness on a plate! Thank you…
John Ridley (verified owner) –
Had quite a few of you now, consistently delicious and tender, all I can say is keep plenty in stock! John.R
David Murphy (verified owner) –
Beautiful tender and flavoursome meat. Not had better and will buy more.
David Peet (verified owner) –
Amir Verjee (verified owner) –
Absolutely fantastic. Cooked very well and had an amazing taste.