4 to 6 succulent English/Irish Rib Eye steaks, freshly cut by one of our in house butchers. Due to the excellent marbling of meat, this cut of steak is loaded with flavour and remains tender during any cooking process.
This steak comes out of the traditional Four Rib Roast and was always the butchers secret, it’s the best part of the rib hence the name Rib Eye.
Some helpful advice on how to cook your steak;
- Remove the Steaks from the fridge for an hour to reach room temperature.
- Season with a bit of salt and pepper or a seasoning of your choice.
- Heat your frying /griddle pan with a splash of oil and rub a little on your steak as well.
- Place into pan.
Our advice for a medium to rare steak is two and half minutes on each side.
We always endeavour to provide you with consistency of cuts, weights and sizes. Since our butchers cut our meat by hand, they may have to cut slightly over or under your ordered weight in order to ensure you get the best quality.