Description

Description
Dry aged in our salt fridge for a minimum of 4 weeks, our rib-eye steaks are richly marbled and packed with flavour. Juicy, tender and full-bodied, rib-eye is one of our best sellers and a favourite for steak lovers.

Available in 7oz, 8oz, 10oz and 12oz sizes.

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Season generously with salt and pepper.

• Heat a heavy frying pan or griddle until very hot.

• Cook for:

  • Rare: 2–3 minutes each side (45–47°C)

  • Medium Rare: 3–4 minutes each side (50–52°C)

  • Medium: 4–5 minutes each side (55–57°C)

• Rest for at least 5 minutes before serving.

Recipe Idea: Classic Béarnaise Sauce

Ingredients

• 2 tbsp white wine vinegar

• 2 tbsp dry white wine

• 2 shallots, finely chopped

• 150g Butter, melted

• 2 Egg yolks

• 1 tbsp tarragon leaves, chopped

• Salt & pepper

Method

1. Combine vinegar, wine and shallots in a pan. Reduce by half, then strain and cool slightly.

2. Whisk Egg yolks with the reduction over a pan of simmering water until thickened.

3. Slowly whisk in the melted Butter until smooth and glossy.

4. Stir in chopped tarragon, season with salt and pepper, and serve warm over rib-eye steak.