Native Breed Beef Rib Eye Steaks

Native Breed Beef Ribeye Steaks

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.

Our beef

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 steak size

• 2 x 227g (8 oz) – two smaller steaks.
• 2 x 284g (10 oz) – two steaks for a main meal.
• 2 x 340g (12 oz) – two more generous steaks.
• 2 x 397g (14 oz) – two substantial steaks, well suited to a reverse sear or two-zone barbecue.
• 1 x 450g (1lb) – one large steak for a generous portion or for sharing.

Choose your pack from the selector above. Ribeye is sold boneless on this page.

How to cook ribeye steak

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 or another steak?

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.

Storage and delivery

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.