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.
Sear in a hot pan or grill over controlled heat, turning to colour the outside and soften the fat. For 397g and 450g steaks, use two-zone heat or reverse sear. Check with a clean meat thermometer and rest before serving.
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.
BARRY SMITH (verified owner) –
TOP QUALITY PRODUCT
Jessica Davies (verified owner) –
Very nice, tender and gentle flavour. I recommend.
James Hengon (verified owner) –
The rib eye steaks are so tasty, I’d love it if you could do an even thicker cut! These are banging steaks!!!
Leslie Jennings (verified owner) –
A little pricey but, undoubtedly, a great steak.
Paul Niemczyk (verified owner) –
Grilled on a high heat brill with garlic potatoes and a sauce
Meat packed to a high standard when delivered well chilled and appeared on time will certainly do another order soon
Sam Hanson (verified owner) –
Bought the 1lb steaks and they were delicious. Used the cooking tips and it was Succulent and taste was superb. Just about to order again.
Robert John Andrew (verified owner) –
Yum yum yummy
Simon Bolton (verified owner) –
One of best pieces of beef I have had!
Mark Ashdown (verified owner) –
We really enjoyed this rack of ribs done in a filipino style .
Kevin Tye (verified owner) –
Great flavour and provenance. This is the place I’ll be buying my meat from in the future.
David Anderson (verified owner) –
Not tried yet.
Robert Brade (verified owner) –
Sear all round up end onto fat edge slip fry sides. Stand on foil min 10 min then hot sear faces
Lynford Hallett (verified owner) –
Cooked well and were tender and delicious.
Michael Henley (verified owner) –
Susan Roberts (verified owner) –