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The tastiest juiciest steak and the butcher's choice.
Also known as Scotch Fillet, the Rib Eye Steak is taken from the rib primal of a beef animal with the bone removed. It's traditionally known as a butcher's cut because the butcher would reserve certain tasty cuts for himself, the Rib Eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising tender and well marbled juicy flavour.
This steak is enriched considerably from a nugget of natural fat, the ‘eye,’ to keep the meat succulent, promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked. Ideal for both weekend treats and midweek meals, this steak is by far the butchers favourite with marbelling throughout and just enough fat on the exterior to enhance delicious flavour.
|Suggested Cooking Instructions||As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. This is usually accomplished with high-heat cooking methods such as grilling.
Before cooking, ensure the steak is room temperature.
For the perfect medium-rare ribeye steak, grill for 9-12 minutes for a 1-inch steak, and 12-15 minutes for a 1½ inch steak, turning about 1 minute before the halfway point.
Rest the steak in a warm place for 5 minutes before serving.
We recommend the use of a meat thermometer for best results.
190g, 250g, 300g
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Next-day delivery to the UK mainland is available on orders placed before 11am.
Have your order delivered for free when you spend £79 or more, a £10 delivery fee is applicable for orders of less than £79.
Free Click & Collect
Order before 10am and you can collect same-day - or on any day of your choice in the next four weeks - from our Muirhead shop.