Located further forward from the Sirloin, the ribeye has more fat in and around it, especially from grass fed beef animals, & therefore more flavour. For many people the rib eye is the most popular of all steaks. Our butchers will cut to your desired thickness. The Rib Eye cut epitomises the ‘no fat, no flavour’ mantra.
Depending on the age and fat cover of the animal itself there will be more or less fat in and around the steak which is the eye of the rib, as the name implies. In a well-finished animal there will be a butter-like know of fat in ir near the centre of the steak. This will darken and caramelize during the cooking process and will suffuse the whole steak with the wonderful flavour that is so characteristic of a grass reared rib eye steak. Why not add a rib eye steak to your online meat delivery or collection order? If this is a first for you, it might be the beginning of a special relationship.
Ribeye Steak Recipe
Ribeye Steak – Serves 4
4 Ribeye steaks, 1.5 inches thick.
Freshly ground black pepper.
1 tsp olive oil.
1 green chilli.
2 tsp fresh oregano leaves.
2 tsp fresh thyme leaves.
1 tsp fresh rosemary leaves.
1 tbsp fresh leaf parsley.
2 cloves garlic.
250 mls olive oil.
2 tbsp red wine vinegar.
Freshly grated black pepper.
Prepare your barbecue or a stovetop griddle pan.
To make the chimichurri, char the chilli by placing it on the barbecue or directly in the open flame of a gas hob. Turn it with tongs a few times until it is speckled with black and smells fragrant, about 1 minute. Set aside to cool and then halve, seed and mince the pepper finely.
Finely chop the herbs and garlic and mix with the chilli in a small bowl. Heat the olive oil in a saucepan until quite warm, then pour over the garlic and herb mixture stirring well to combine. Stir in the red wine vinegar and season with salt and pepper to taste. Leave to allow the flavour to develop for an hour before using.
Season the Ribeye steak well with salt and pepper on both sides. If cooking in a griddle pan, heat the olive oil in a on high heat. Add the Ribeye steaks to the pan or onto the barbecue and cook for 4-5 minutes on each side for medium rare. Set aside a portion of the chimichurri and brush it frequently onto the meat as it cooks.
Serve the steaks with the remainder of the chimichurri in a bowl for diners to spoon over their Ribeye steaks.
- Our Dry Aged Rib-eye Steak is hung for a minimum of 28 days. Rib-eye steaks come from the centre of the Forerib, and are usually well marbled, with a reasonable fat cover. Utterly succulent and full of flavour.
- 28 day aged as a minimum. Beef reared using traditional husbandry, grass-fed.
- All of our meat comes from traditionally bred animals who have led happy, outdoor lives.