The connoisseur's favourite. This rib eye is left on the bone to maximise flavour and will impress your guests.

The connoisseur’s favourite. This rib eye is left on the bone to maximise flavour and looks impressive to the eye; the human eye. Our grass fed rib eye on the bone, looks impressive and tastes fantastic. If the rib eye without the bone is the daddy, then this is Godfather of all steaks – tender and full of flavour during cooking due to its excellent marbling. The rib eye steak is cut from the primal rib section. Cuts taken from this area as well known for their superior quality and the rib eye doesn’t disappoint. Best served medium/medium-rare for the ultimate melt-in-your-mouth experience, the rib eye takes a little more resting than others in the steak family. Our steaks come from grass fed cattle, free to roam the pastures and growing at natural rates, which in turn ensures a healthy, tasty meat.

Cooking Instructions

Remove the Rib Eye Steaks from the fridge 1 hour before cooking to bring them to room temperature. To Pan-Fry: Add 2 tbsp of oil or a knob of butter to a frying pan or griddle and preheat on a medium high temperature. Brush the steaks lightly with oil and season with salt and pepper. For rare steaks, cook for a total of 3 minutes on each side. For medium rare steaks, cook for a total of 4 minutes on each side. For medium well steaks, cook for a total of 5 minutes on each side. For well-done steaks, cook for 6 1/2 or more minutes on each side. To Grill: Brush the grill with cooking oil, and preheat it to a medium high temperature. Allow the grill to get thoroughly heated but don’t let it get too hot, or you’ll end up with a charred steak that’s raw on the inside. Brush the steaks lightly with oil and season with salt and pepper. Cook the steaks for approximately 4 minutes on each side. Use tongs to flip them over after the first side has grill marks and has formed a brown crust. Grill the other side for an additional 4 minutes. If you have a meat thermometer then cook to 45 – 55°C for rare, 58 – 65°C for medium or 70 – 75°C for well done.

Nutritional Information

ENERGY: 1052 kJ/253kcal

FAT: 19.8g

of which SATURATES: 5.9g

CARBOHYDRATES: 0g

of which SUGARS: 0g

PROTEIN: 18.8g

SALT: 0.1g

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