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.
Geoff Holmes (verified owner) –
This is good quality meat and would have rated 5 stars had been as marbled as the photo on the web site, something I look for in steak.
Ashok Misra (verified owner) –
Very lean cuts with minimal marbling – not the best for rib-eye but flavour was good for the price – tended to not be as moist and juicy as a more marbled steak would have been.
Jacqueline Allingham (verified owner) –
Robert Bruce (verified owner) –
Delicious steak, but we received two poorly matched pieces. One fatty (which is fine by me) and relatively thin, one with no fat and relatively thick. Not really acceptable for an expensive cut.
Claire Ellison (verified owner) –
Gordon Craig (verified owner) –
They look really good, nice marbling
David Staniforth (verified owner) –
Full of flavour
John Pickford (verified owner) –
James McLean (verified owner) –
David Teeman (verified owner) –
Outstanding service; excellent butchery, tasty rib eye; what’s not to like. I also just to delivery of a t bone, amazing as well!
Debi Sporn (verified owner) –
Jim Deal (verified owner) –
A great couple of steaks. Flavourful and tender. Nice to have a thicker cut steak so you can get a good crust on the outside but still cook it medium rare. A bit pricey but nice for a special occasion.
Christopher Taylor (verified owner) –
Tender and tasty, consistent quality!!
Chris Davies (verified owner) –
Restaurant quality. Faultless.
john_sellors sellors (verified owner) –
Haven’t eaten these yet but they look good