Description
Pack of 2 thick cut, tender steaks
Preparation suggestions
COOKING A RIB-EYE STEAK
Unlike leaner steaks like fillet, which can be served very rare, it’s best to cook rib-eye to at least medium-rare, giving the fat enough time to render down and flavour the meat.
Ingredients for each steak:
Sea salt
Freshly ground black pepper
50g of butter
2 sprigs of thyme
1 garlic clove, bashed with the skin left on
• Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature.
• When ready to cook, season the steak generously on both sides with salt and pepper.
• Heat a large frying pan until smoking hot. If cooking 2 steaks, ensure your pan is large enough to fit the steaks in with plenty of room. Add the steak to the pan and cook on a medium-high heat, flipping frequently.
• After flipping the steak for the first time, add the butter with the thyme and garlic and baste for a minute by spooning the melted butter back over the steak.
• Cook for a total of 2-3 minutes on each side, depending on how well-done you like your steak. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes.
• Remove the steak from the pan and leave to rest for 5 minutes, allowing the meat to relax and reabsorb the juices.
• Slice the steak across the grain, season and serve up with your choice of sides and sauce
The images in our online shop and weight options are indicative. Our animals are not a uniform size, and there is variation in the level of marbling and fat cover in our beef and lamb. As a result, we cannot guarantee the meat you receive will look exactly like the photograph, and sometimes it’s not possible to achieve the higher weights, particularly of steaks. You will only be charged for the weight of meat supplied.
