21oz Competition Ribeye Steak
This is an exceptional steak, so good that we have entered it into the World Steak Challenge 2024.
Provenance: Personally selected by our master butcher from our prize winning, grass fed cattle. Raised on the North Coast renowned for rich, fertile soil and nutrient-rich grass, our cattle enjoy lush pastures, clean air and pure mineral water.
Tasting Notes: Rich with balanced beefiness, subtle hints of sweetness and nuttiness. Exceptional tenderness and a buttery texture.
1 per pack
Aged for a minimum of 28 days.
This is an exceptional steak, so good that we have entered it into the World Steak Challenge 2024.
Provenance: Personally selected by our master butcher from our prize winning, grass fed cattle. Raised on the North Coast renowned for rich, fertile soil and nutrient-rich grass, our cattle enjoy lush pastures, clean air and pure mineral water.
Tasting Notes: Rich with balanced beefiness, subtle hints of sweetness and nuttiness. Exceptional tenderness and a buttery texture.
1 per pack
Aged for a minimum of 28 days.
This is an exceptional steak, so good that we have entered it into the World Steak Challenge 2024.
Provenance: Personally selected by our master butcher from our prize winning, grass fed cattle. Raised on the North Coast renowned for rich, fertile soil and nutrient-rich grass, our cattle enjoy lush pastures, clean air and pure mineral water.
Tasting Notes: Rich with balanced beefiness, subtle hints of sweetness and nuttiness. Exceptional tenderness and a buttery texture.
1 per pack
Aged for a minimum of 28 days.
Type:
Ribeye
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Smoke, Rest and Sear Method
SALT
Remove all packaging
Add an even coating of sea salt, or kosher salt, to all sides of the steak
Place on a plate uncovered in a fridge for 24hrs
SMOKE
Heat your smoker to 250f-300f
Add some smoking wood 10 mins before adding your steak (we love sweet cherry wood)
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 searing a temperatue
REST
While waiting for the temperature of the BBQ to raise, you should smother the steak in iDevour beef 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
When you have achieved your desired colour, remove the steak
REST
Add a good dollop of butter to your steak
Allow it to rest for 20 mins before devouring!
Nutrients
(Typical per 100g)
Energy: 651 kJ/155 kcal
Fat: 7g, of which saturates: 2.5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 21g
Salt: 0.2g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
