Native Breed Beef Rib Eye Steaks

Description

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.