Perhaps the ultimate grilling steak. Our Rib Eye is succulent, tender and richly beefy, especially when dry-aged.
Portion: 250g standard adult size.
Provenance: North Yorkshire.
COOKING INSTRUCTIONS
Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired
Rare – internal temp. 54–57°C
Medium – internal temp. 57–63°C
Well Done – internal temp. 68°C and up
DIGITAL THERMOMETER
Want to make sure you cook your steak perfectly? You need a MEATER digital thermometer - click here for more details and to add one to your order.
WINE
Fancy some wine to go with your steak? We've put together a lovely selection, including a rather nice Malbec - click here to check it out now.
RECIPE IDEAS
Ever fancied making your own Peppercorn Sauce? Click here to find out how, and trust us, it's so much better than a packet version.
DELIVERY
Available for next day delivery nationwide, Tues-Sat, and same day delivery within London, Mon-Sat. Click here for full details, including shipping fees.
