Introducing iDevour’s 21oz Competition Ribeye Steak - a true masterpiece of beef, meticulously sourced from our grass-fed, high-welfare Irish cattle and celebrated on the world stage. This exceptional cut has won special recognition and two prestigious medals at the 2024 and 2025 World Steak Challenge in Amsterdam, placing it among the elite of global beef.
Every ribeye is aged and prepared with artisan precision, allowing its superior marbling and natural richness to shine. At 21oz, it’s a generous, show-stopping cut, delivering an unforgettable balance of tenderness, juiciness, and deep, buttery flavour - the kind that transforms a meal into an event. Perfect for searing over high heat, slow roasting, or presenting as a centrepiece steak for discerning guests, this ribeye embodies excellence in every aspect.
At iDevour, we take pride in our craft and our commitment to quality, sustainability, and traceability. From pasture to plate, this steak reflects the pinnacle of Irish beef artistry, designed for chefs, restaurants, and passionate home cooks who demand the very best.
Celebrate flavour, craftsmanship, and global recognition with iDevour 21oz Competition Ribeye Steak - a cut that doesn’t just impress, it wins medals.
Smoke, Rest and Sear Method
Dry Salt Brine...
- Remove all packaging
- Add an even coating of sea salt or kosher salt to all sides of the steak
- Leave it uncovered in the refrigerator overnight or up to 24hrs
Smoke...
- Set your smoker up for indirect cooking then heat to around 250f
- Add some oak or cherry smoking wood 10 mins before adding your steak
- Place the 21oz steak in the smoker and smoke until the internal temperature reaches 125f, then remove it
- Fire up the BBQ or smoker to a searing temperature
REST
- While waiting for the temperature of the BBQ to rise, you should smother the steak in iDevour tallow
- Wrap in foil or butcher paper
- Rest for 20 mins
SEAR
- Sear all sides over a high heat
- Allow the flames to lick the steak, this will add flavour and colour
- Remove the steak when you have achieved your desired colour
REST
- Add a good dollop of butter to your steak
- Allow it to rest for 20 mins before devouring!
- LCLawrence C.Verified Buyer1 week agoRated 5 out of 5 starsRib eye
Absolutely amazing soft full of flavour will definitely be buying again
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