Steak Type:
Rib Eye

Origin:
NI / Ireland

Fermentation:
Wet

Packaging:
Vacuum

Beef Freaks

Rib Eye is rich, juicy and full-flavoured, it’s also known as Ribeye Roll Steak and Ribeye Steak.

The ‘eye’ is a small piece of natural fat that retains succulence. It caramelises when cooked to improve tenderness and it boosts intense flavours.

The rib section of beef spans from rib six through to rib twelve.

Rib Eye is well known as a butcher's cut because butchers used to reserve the most tasty cuts for themselves to enjoy. The muscles in the upper rib cage are underused, they tend to have more fat, resulting in well marbled, tender meat.

Our fantastic Full Rib Eye is matured for 21 days to optimise tenderness and flavour.

The Prep

Before you begin, run your eyeballs over these instructions, blast out some tunes and enjoy cooking this outstanding beef!

Using your meat knife cut your Rib Eye steaks evenly 1.5cm - 2cm thick
Remove from fridge 30 minutes before cooking, to make sure they’re at room temperature
Pat dry
Fire a small dollop of duck or goose fat onto the steak and gently massage
Coat plentifully with sea salt
Avoid adding pepper until after the steak is cooked (if the pan is hot, the pepper will burn and taste acrid)

Cooking

Use a a griddle or heavy based frying pan large enough to hold the meat. Preheat until the pan sizzles when you add a drop of oil.
Grab your Rib Eye steaks with some tongs and fire them on at a high heat for 2 minutes on each side (4 minutes in total).
Reduce the temperature to a medium heat.
Slap some butter on top and cook for a further 3 minutes, flipping your meat half way.
Rest your Rib Eye steaks in a hot place for 5 minutes before serving and the meat will relax and absorb the juices to give you a tender, juicy steak.

Spotify Beat for the Meat

Nutrients

(Typical per 100g)

Energy: 1052 kJ/ 253 kcal
Fat: 20g, of which saturates: 8.9g
Carbohydrate: 0g, of which Sugars: 0g
Protein: 19g
Salt: 0.13g