Beef
Beef Ribeye Steak
The juiciest and most perfectly formed steak. Ribeye is a classic of steakhouses everywhere, packed full of flavour and a fat ratio to dream of. Ribeye is made of primarily of the longissimus dorsi muscle. This tender and flavoursome muscle runs the upper length of the back. The no brainer steak and the best steak for the pan, our grass fed ribeyes have the perfect balanced marbling internal fat eye of the ribeye helps keep the whole steak juicy. Our native breeds slow growth and active life creates the most perfect rich deep flavour and buttery texture that is perfected with our dry ageing process. Cook our grass fed ribeye steak hot and baste.
What you get: 2 steaks (190g each) · serves 2
How to cook: Firstly place your cast iron skillet on a medium high heat. Give the skillet 3 minutes to heat or until very hot. Meanwhile dry and season your dry aged ribeye steak well with salt and pepper. lightly oil the pan with a high smoke point oil. Add the steak to the pan laying away from you. Cook for 2 minutes either side for perfect medium rare lower the heat and add thyme, garlic and butter and baste well for added flavouring. rest the steak for 5 mins in a lukewarm place for the ideal tender and juicy steak.
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Storage
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.