For many, this cut is considered the King of Steak. Our grass-fed, native breed, aged on the bone ribeye steaks are intensely flavoursome, the natural eye of fat setting this steak apart as arguably the most deeply flavoured of all.
Cut from the prime rib section of the cow, it is famous for its heavy intramuscular fat marbling and a rich central "eye" of meat. As it cooks, that generous fat renders down to naturally self-baste the steak, delivering maximum juiciness, incredible tenderness, and a deep, beefy punch with every bite.
Contains 2 steaks x 250g
Why Choose Our Dry-Aged Beef Steaks?
21-Day Dry Aged: Aged naturally to intensify flavour and enhance tenderness.
100% Grass-Fed: Raised on lush Cornish pastures for superior marbling.
Master Butchery: Precisely trimmed and cut by expert butchers.
Fresh UK Delivery: Vacuum-packed and delivered chilled.
Weight: 500g / Varied pack sizes
Packaging:All our steaks are supplied fresh, butchered to order, are vacuum packed and shipped with recyclable packaging.
Origin: Cornwall, UK
Storage: Keep refrigerated below 4°C. Suitable for home freezing.
Delivery: Mainland UK Only. Some Highlands and IOW postcodes may incur additional charges at checkout.
Ribeye is built for high heat and butter. Because of its generous intramuscular fat marbling, cooking it to Medium-Rare (54°C–56°C) renders that fat into a liquid basting broth, yielding an intensely savoury crust and a melt-in-the-mouth center.
Flaky Sea Salt: 1 tbsp (coarse Maldon salt preferred)
Freshly Cracked Black Pepper: To taste
Beef Tallow or High-Heat Oil: 1 tbsp (avocado or refined vegetable oil)
Unsalted Butter: 3 tbsp (cut into cubes)
Garlic: 3 cloves (lightly crushed with the flat of a knife, skin on)
Fresh Herbs: 3 sprigs of fresh thyme and 2 sprigs of fresh rosemary
Step-by-Step Cooking Technique
1.The 24-Hour Salt Brine:Prerequisite for optimal crust.
Pat the steak completely dry with paper towels. Season heavily on all sides with sea salt. Set it on a wire rack over a baking sheet and leave it uncovered in the fridge for 12 to 24 hours. The salt draws out moisture, seasons the core meat, and dries the exterior surface for maximum brown crust formation.
2.Room Temp & Final Prep:60 minutes before cooking.
Remove the ribeye from the fridge 60 minutes before cooking to drop the cold chill. Right before it goes in the pan, pat dry once more with a paper towel and season with coarsely cracked black pepper.
3.Sear the Fat Cap First:High heat build-up.
Place a heavy cast-iron skillet over high heat until smoking hot. Add 1 tbsp of beef tallow or high-heat oil. Pick up the steak with tongs and press its thick side fat strip directly against the pan for 1 to 2 minutes until rendered, sizzling, and golden brown.
4.Sear & Frequent Flipping:Build an even crust.
Lay the steak flat in the skillet. Flip the steak every 30 to 45 seconds for about 3 to 4 minutes total. Continuous flipping Cooks the meat faster and prevents a thick grey overcooked band under the crust.
5.The Arrosé (Butter Baste):Final 90 seconds.
Drop heat to medium. Add the butter cubes, crushed garlic cloves, and fresh herb sprigs. As the butter foams and turns nut-brown, tilt the pan towards you and use a large spoon to rapidly bathe the top of the steak continuously in hot herb butter for 1 to 2 minutes.
6.Thermometer Check & Rest:Crucial for juiciness.
Insert an instant-read probe thermometer into the center of the ribeye eye:
Target Pull Temp:50°C–52°C for Medium-Rare.
Transfer the steak to a warm plate or wire rack, pour the pan butter over the top, and rest undisturbed for 6 to 8 minutes. Carryover heat brings it to a final, perfect 54°C–56°C.
1.The 24-Hour Salt Brine:Prerequisite for optimal crust.
Pat the steak completely dry with paper towels. Season heavily on all sides with sea salt. Set it on a wire rack over a baking sheet and leave it uncovered in the fridge for 12 to 24 hours. The salt draws out moisture, seasons the core meat, and dries the exterior surface for maximum brown crust formation.
2.Room Temp & Final Prep:60 minutes before cooking.
Remove the ribeye from the fridge 60 minutes before cooking to drop the cold chill. Right before it goes in the pan, pat dry once more with a paper towel and season with coarsely cracked black pepper.
3.Sear the Fat Cap First:High heat build-up.
Place a heavy cast-iron skillet over high heat until smoking hot. Add 1 tbsp of beef tallow or high-heat oil. Pick up the steak with tongs and press its thick side fat strip directly against the pan for 1 to 2 minutes until rendered, sizzling, and golden brown.
4.Sear & Frequent Flipping:Build an even crust.
Lay the steak flat in the skillet. Flip the steak every 30 to 45 seconds for about 3 to 4 minutes total. Continuous flipping Cooks the meat faster and prevents a thick grey overcooked band under the crust.
5.The Arrosé (Butter Baste):Final 90 seconds.
Drop heat to medium. Add the butter cubes, crushed garlic cloves, and fresh herb sprigs. As the butter foams and turns nut-brown, tilt the pan towards you and use a large spoon to rapidly bathe the top of the steak continuously in hot herb butter for 1 to 2 minutes.
6.Thermometer Check & Rest:Crucial for juiciness.
Insert an instant-read probe thermometer into the center of the ribeye eye:
Target Pull Temp:50°C–52°C for Medium-Rare.
Transfer the steak to a warm plate or wire rack, pour the pan butter over the top, and rest undisturbed for 6 to 8 minutes. Carryover heat brings it to a final, perfect 54°C–56°C.
Pro-Chef Tips for Success
Never Baste with Cold Butter: Keep your butter cubes at room temp before dropping them into the skillet so they melt and foam instantly without cooling the pan.
Slice Perpendicular to the Eye: When carving, separate the luscious Ribeye Cap (Spinalis) along its natural fat seam first, then slice the central eye across the grain into thick ribbons.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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