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Ribeye Steak

Original price was: £9.00.Current price is: £8.50.

If you are a meat lover then you have probably used a cast iron skillet to sear boneless ribeye steaks in garlic butter seasoned with kosher salt, black pepper and rosemary sprigs.

When the bone is left in the steak, it is called a rib steak.

Our Ribeye Steaks are quality British beef sourced from a local wholesaler in the UK.

Ribeye is a very popular steak cut from the flavoursome rib section of the cow and one of the most sought-after, and expensive steaks because of its incredibly tender texture and rich flavour.

This well-marbled cut of beef contains a nugget of fat around the eye of the steak which helps keep the ribeye steak juicy and moist during the cooking process.

This steak is excellent on the braai (or BBQ) and can also be pan-fried or seared in a skillet.

Our Ribeye Steak is quality beef sourced from a local wholesaler in the UK.

Pack Weight: Min 1x 250g, Min 1x 500g or 4 x 250g = 1Kg.

We also received a 5 Star Food hygiene rating in our last audit and you can visit the Food Standards Agency website for more info.

Please don’t hesitate to contact us if you have any questions.

  • We send overnight if your order is in before 11 am. Overnight Postage: Mon – Thu. Please make sure someone is home
  • You can also arrange for a pickup after hours we will do our best to accommodate you.

Phone or Whatsapp Mary on 07427602077 if you need more information on a product or if you want to discuss your order or have any special requests.

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The benefits of ribeye steaks

Did you know that ribeye steak is a great source of protein, and it contains almost all of the essential amino acids?

Ribeye steak is also a good source of iron, zinc, and vitamin B12. It’s also a good source of vitamin B3 and B12.

Many people, however, avoid eating beef because they’re concerned about the amount of saturated fat in beef, but it’s important to note that the fat in beef is mostly monounsaturated and polyunsaturated fat, which are better for your heart.

And, ounce for ounce, ribeye steak has less saturated fat than chicken and turkey.

Dry-ageing your ribeye steaks

Dry-aging is one of the most important things that you can do that will result in making a flavourful, tender ribeye steak.

Dry-aging allows the ribeye to develop a rich flavour and firm texture that cannot be replicated with other cooking methods.

The process works by allowing the ribeye to sit uncovered at the perfect temperature, allowing the natural enzymes and sugars in the meat to break down the tough connective tissue.

The moisture in the ribeye evaporates, resulting in the formation of a crust that makes the ribeye more flavorful. The only steak seasoning you will need is black pepper and Himalayan salt that you can sprinkle over the grilled ribeye steak as it is cooked.

If your ribeye steaks are vacuum sealed leave them on the thin side in the fridge and make sure that there is enough airflow. You can leave them like this for 7 – 14 days to ensure that they are soft and tender when you cook them.

Your meat might smell a little off the first time you open the vacuum pack but it’s not. Just pat it down with a paper towel and let it breathe for 2-4 hours before you start seasoning it.

The best recipe for ribeye steaks

There are several ways that you can prepare your meat before you cook it and the seasoning you will use will depend on whether you are going to grill or cook your meat in the oven.

If you want to make a grilled steak using a cast iron pan then you can use either butter, canola oil or olive oil for grilling and searing the meat.

Garlic butter with a bit of rosemary and thyme really brings out the flavour of the meat.

To make a sauce that goes with your perfect steak, you can add a dash of red wine to your pan that will result in a lovely sauce or if you want to try something different you can fry some mushrooms in the same pan while your meat is resting, and just before the mushrooms are done add a tub of cream for a rich creamy sauce that goes great with fries.

Cooking your ribeye steaks

Using a cast-iron skillet

This is a very popular recipe to cook your ribeye steak and you will need a cast-iron pan, salt, grounded black pepper, garlic, thyme and rosemary. Before you start, rub your ribeye steaks with brown vinegar. Heat your pan over medium heat, don’t go too hot or you will burn the butter. Add a nice hump of butter with your garlic and rosemary in your skillet.

Season the steaks to taste with salt, black pepper and thyme and place it in the melted butter mix with the garlic and rosemary. Sear it well for 3 minutes on each side while using a spoon to scoop up some butter and dripping it over the steaks.

Depending on how you like yours cooked you can use a meat thermometer and use our meat temperature guide below to measure the internal temperature of the meat.

Using a braai or a bbq

If you are going to braai, for the best results, you can use a good lump wood charcoal or hardwood instead of gas.

An African hardwood like Camelthorn (Kameeldoring) or Sicklebush (Sekelbos)  has a moisture content of less than 2% and because of this, this type of wood has virtually zero smoke production and burns at high temperatures making it ideal for grilled steak.

Once your coals are hot and ready you can place your ribeye steaks on the grill and season it with salt and ground black pepper.

Sear it for at least 2-3 minutes each side. Depending on how you like yours cooked you can use a meat thermometer and use our meat temperature guide below to measure the internal temperature of the meat.

Using an oven

I like to marinade my ribeye steaks for at least 24 hours before I cook it in the oven. If you want to try this recipe, rub your steaks with brown vinegar, season it with salt, grounded pepper and thyme.
Place it in a bag with some rosemary and sliced garlic and leave it overnight in the fridge.
Preheat your oven to 180°C and cook your meat for 60 to 90 minutes.

Depending on how you like yours cooked you can use a meat thermometer and use our meat temperature guide below to measure the internal temperature of the meat.

You will find some good recipe ideas on google or youtube that you can experiment with.

Meat temperature guide

Extra-rare or Bleu

  • 80°-100°F
  • 26°-38°C


  • 120°-125°F
  • 49°-51°C

Medium Rare

  • 130°-135°F
  • 55°-57°C


  • 140°-145°F
  • 60°-63°C

Medium Well

  • 150°-155°F
  • 65°-69°C

Well Done

  • 160°-175°F
  • 71°C

Once cooked leave it to rest for at least 5 minutes, the reason it needs to rest is that the juices need time to redistribute.

If you were to cut into a steak straight from the grill, you’d see a huge pool of juices come spilling out all over your plate. But if you wait the juices will be in the steak, not on the plate.

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