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Rib Eye Steak
The Butcher's Choice
Ribeye (also known as Roast Steak) Rich, juicy and beautifully marbled, the ribeye is our butchers’ favourite steak. Matured on the bone for over 21 days for tender, full flavour.
Ribeye (also known as Roast Steak)
Rich, juicy and beautifully marbled, the ribeye is our butchers’ favourite steak. Matured on the bone for over 21 days for tender, full flavour.
Rich, juicy and beautifully marbled, the ribeye is our butchers’ favourite steak. Matured on the bone for over 21 days for tender, full flavour.
How to cook the perfect steak
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick sirloin steak, pan fried.
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick sirloin steak, pan fried.