Organic 35 Day Dry-Aged Rib Eye Steak
Richly marbled, this succulent cut from the inner rib muscles is one of the most flavoursome cuts of beef, taken from the inner rib muscles. The rich marbling guarantees maximum flavour and juicy succulence – a cut favoured by aficionados.
Our new range of premium 35-day dry-aged organic steaks offer a superlative eating experience. Read more about what dry ageing is, how and why we dry age our meat and the benefits of dry aged steak on our blog.
| Details | ORGANIC & GRASS FED On our farms in the Cotswolds and Staffordshire, and like the community of British beef farmers we sometimes partner with, we choose to raise our herds orgnaically. We believe traditional, low-impact, high-welfare organic farming produces the finest meat and benefits the animals and the land. Organic herds mature slowly, in harmony with their true nature, nourishing the soil they roam on – which keeps the British countryside diverse and thriving. DRY-AGED We built our own abattoir on the farm to ensure the highest animal welfare and reduce food miles. It's there where our butchers work patiently to dry-age the steaks in our Himalayan salt chamber. The salt draws out the moisture and the ageing creates an intense umami flavour. The 35 days we hang our meat for is the perfect length for a tender steak with an exceptional taste. |
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| Weight | 454g |
| How To Cook | How to cook the perfect rib eye steak 1. Wash hands, knives and surfaces thoroughly before and after preparing raw meat. Remove from the fridge an hour before cooking, to bring to room temperature. 2. Heat a griddle pan or heavy based frying pan over a high heat until smoking hot, and add a drizzle of oil or beef dripping if you’re using a frying pan. 3. Season generously with salt and pepper just before cooking. 4. Turn the steak regularly building a deep brown roasted colour on all sides, and use the cooking times below as your guide. 5. Once cooked to your liking, leave the steak to rest on a warm plate for 5 minutes, which allows the meat to relax and ensures maximum succulence. Rare: 10 mins | Medium: 14 mins | Well done: 20 mins Steak will naturally vary slightly in thickness, so these cooking instructions are a guide. For thicker steaks, additional cooking time may be required. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Do not reheat once cooled. If using a temperature probe, core temperatures: Rare 40°C to 50°C | Medium 50°C to 60°C | Well done 60°C to 70°C. |
| Storage Advice | Keep refrigerated 0-5°C. Consume within the use by date. Once pack is opened use on the same day. Suitable for freezing on day of purchase. Use within one month. Defrost fully before use. Do not re-freeze once defrosted. |
| Product Code | 23030570 |
DELIVERY INFORMATION
We use DPD to deliver items to addresses throughout mainland UK.
You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).
Gift messages may be added at check-out.
Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.
Please visit our Delivery & Returns page for more information.
