Rib-Eye Steak (450g, pack of 2)

£12.99
(£2.89 per 100g)

These rib-eye steaks are incredibly thick and juicy, with a good marbling of fat. Grill or barbecue your rib-eye or try it on the hob with a generous dollop of organic butter, fresh thyme and garlic.

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Producer

Our high welfare beef comes from a handful of Yorkshire and Peak District farms, who love their cattle. Richard Gill, for example, at Nether Rod Knowle Farm, is the third generation in his family to farm there. Richard’s cows live longer, are better on their feet and turn the omega-rich grass they eat into fantastic meat. Richard knows a thing or two about meat. “I was a guest on There’s No Taste Like Home, cooking up Great Grandma Jessie’s Sunday roast”. Definitely the roast with the most.

Storage & prep

Season each side of the steaks with salt and rub in. Cook each one in a red-hot cast iron pan, or under a very hot grill, for 3 to 4 minutes each side (depending on thickness), and how rare you like your meat. Beef should be kept at a very cool temperature, wrapped and kept away from other foods. Beef can be frozen, but should be thoroughly defrosted before cooking. Upon opening, vac-packed beef can sometimes have a strong smell, but don't worry, remove the plastic and let the meat rest for 10 or 15 minutes and the odour will disappear!

Rib-Eye Steak (450g, pack of 2)

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