Rare: 1-2 minutes per side, rest for 6 minutes Medium: 3 minutes per side, rest for 4 minutes Well Done: 4-5 minutes per side, rest for 1 minute Season well, fry in a pan for 3 - 5 minutes per side, or to your preference, with chopped onions and mushrooms. Chefs tip: Remove steaks and vegetables from pan after cooking, place on a warm dish and cover to rest. To make a sauce, add cream to steak pan and simmer until reduced to desired consistency, add a knob of butter and black pepper. Stir any existing juices from rested meat into the sauce before serving.
We are no longer taking online orders for Christmas. If you wish to inquire about an order during this time please contact us on 028 9751 0456.
Beef – 2 x 8oz Dry Aged Rib Eye Steak with Peppered Sauce – Special offer
£8.99
The ribeye – also called a Delmonico, Spencer, beauty steak, sarket steak, or Scotch fillet – is known for its rich, buttery flavour and tender texture. In a variety of butcher’s cuts, the Ribeye delivers mouthwatering, juiciness, and flavour in every bite
Ideal for Frying Barbequing or Grilling.
Available instore, for collection or delivery
Chefs choice
