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ETHICAL, PASTURE FED MEAT
Each steak weighs approximately 200g.
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A characterful cut, the rib eye steak comprises three muscles in total, including the eye muscle that runs through the sirloin as well as the chuck. Integral to the deliciousness of the rib eye is the fat and connective tissue holding the muscles together. Combined with the marbling in the body of the meat, these fats melt away on cooking, infusing the meat with sweetness and giving an intense, rich flavour. The fine-grained texture makes a Pipers Farm rib eye steak a real treat.
Rib eye is at its best when well seared on the outside but juicy and pink inside.
Allow your steak to come up to room temperature before griddling or frying in a smoking hot pan for just a minute or so each side until the fat starts to melt away.
Rest for five to ten minutes before serving with a sharply dressed crisp green salad and a full-bodied, fruity Cabernet Sauvignon.
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