Beef – Dry Aged Rib Eye Steak


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

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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.

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