This steak is enriched considerably from a nugget of natural fat to keep the meat succulent, while it promises a full flavoured treat as the fat caramelises and tenderises the meat when cooked.
The rib eye steak is taken from the rib primal of a beef animal, with the bone removed. It’s known as a butcher’s cut, because traditionally 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 a tender and flavoursome steak.
Chef's Cooking Tip.
Before cooking steak, take it out of the fridge and let it rest for a couple of hours, to get it to room temperature.
Fry your steak in oil in a smoking hot pan, the intense heat from the pan will create a delicious, meaty brown crust.. Turn it over every 15-20 seconds, so the outside stays hot enough for a crust to form, without the inside overcooking.
Once it’s cooked, let your steak rest for at least five minutes. This holds in the moisture and leaves your steak juicy and tender.
All of our beef is locally sourced from British Beef cattle, naturally raised on farms recognised for high standards of animal welfare. Your order is prepared here at The Country Victualler by our skilled butchers and delivered to your door fresh, so you can choose between freezing or consuming within a few days.
Our beef is carefully aged on the bone for between 21 to 28 days to provide a taste and texture that is truly amazing. Furthermore, unlike many butchers that buy their beef already cut we work with the full carcass meaning we can offer the full range of cuts for the more adventurous cooks.
Shelf life 6 days.
Suitable for home freezing.