UNAGED - Rib Eye Steaks
Our Rib Eye Steaks are rich and juicy, bursting with flavour and have generous marbling throughout. Taken from slowly raised herds from semi-wild habitats to achieve a rich, mature and healthy steak.
Genuinely the most tasty steaks ever!
Perfectly aged and cut 10-11oz thick by our master butcher.
We recommend pairing Zinfandel wine with our Rib Eye steaks.
Our Rib Eye Steaks are rich and juicy, bursting with flavour and have generous marbling throughout. Taken from slowly raised herds from semi-wild habitats to achieve a rich, mature and healthy steak.
Genuinely the most tasty steaks ever!
Perfectly aged and cut 10-11oz thick by our master butcher.
We recommend pairing Zinfandel wine with our Rib Eye steaks.
Our Rib Eye Steaks are rich and juicy, bursting with flavour and have generous marbling throughout. Taken from slowly raised herds from semi-wild habitats to achieve a rich, mature and healthy steak.
Genuinely the most tasty steaks ever!
Perfectly aged and cut 10-11oz thick by our master butcher.
We recommend pairing Zinfandel wine with our Rib Eye steaks.
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.
The Prep
Carefully follow these instructions to cook your premium ribeye steaks. Be warned - the taste explosion is orgasmic!
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.
Nutrients
(Typical per 100g)
Energy: 1052 kJ/ 253 kcal
Fat: 19.5g, of which saturates: 8.7g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 19g
Salt: 0.13g
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
