Organic Beef Rib Eye Steak
Rib-eye is one of the tastiest cuts of beef, favoured by aficionados. The generous marbling of fat running through the meat guarantees maximum flavour and juicy succulence. Make sure your pan is at a really high heat before you sear the outside of the steak to caramelise the fat and give a delectable sweetness.
We favour traditional and rare breeds and our organic beef herd comprises South Devon, Gloucester and Aberdeen Angus animals, all raised on grass pasture and wild forage. We mature our prime steak cuts on the bone for at least 21 days to allow the meat to develop a better texture and intensified flavour.
Watch our video from the Cookery School on how to cook the perfect steak.
Weight: 225g = 8oz
This is a fresh product, minimum shelf life of 2 days.
To cook, ensure the steak is at room temperature. Preheat oven to 180°C and get an oven-safe frying pan or griddle searing hot. Season well on both sides with sea salt and black pepper. Place steak in the hot pan to sear on the first side and leave for at least two minutes before turning. Turn the steak to cook on the other side and ensure a deep golden-brown caramelisation. Transfer to oven to finish cooking to your liking. Rest before serving – we recommend resting for the same amount of time as the meat was cooked. These are guidelines only as cooking appliances do vary. Always ensure that meat is cooked thoroughly and piping hot.
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.