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.
Ed Turner (verified owner) –
Super beef
LEONARD FISHWICK (verified owner) –
Blade tasty scrumptious taste
Nicholas Dowdeswell (verified owner) –
Tasty and no gristles.
John McCann (verified owner) –
Absolutely full of flavour and tender
Chris Marshall (verified owner) –
Lovely pieces of meat, very tasty
Rob Dawes (verified owner) –
Great flavour. Would be better if they were an even thickness throughout. Difficult to get an even cook.
Heather Corkin (verified owner) –
Lovely meat. I just got carried away with the size. So lovely half the size would have been a good meal
Sylvia Blore (verified owner) –
I marinated the steaks and then BBQ
Very tender and tasty. Excellent
Pauline Garnett (verified owner) –
Absolutely delicious
Packed with flavour
Incredibly tender
Andrew Witthames (verified owner) –
Really juicy and tasty steak, just what I was looking for!
Patricia Baker (verified owner) –
We prefer our steaks thicker.
The flavour was ok with just the right amount of fat.
Jim Cronk (verified owner) –
Very good packing could be better
Sibel Ugur (verified owner) –
Jamie Orton (verified owner) –
Sadly we have storm Eunice and the meat arrived with our power and fridges off for 24h
Dimitrios Evangelopoulos (verified owner) –
Steak would be better if I t was thicker. First time I got these steaks, they were definitely thicker