The rib eye steak comprises three muscles in total, including the eye muscle that runs through the sirloin as well as the chuck. The generous marbling of fat running through the meat guarantees maximum flavour.
Once hung on the bone for four weeks, the depth of flavour and sweet tender meat of our rib eye steak is something pretty special.
We love sizzling this steak over hot coals on the barbecue creating the most amazing caramelised fat and smokey flavour.
Each steak weighs approximately 200g.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Bring to room temperature and dry all over with kitchen towel. Season lightly with sea salt and pepper.
Take a hot cast iron pan and without adding any oil place the steak in the centre of the pan. Cook on one side for three minutes.
Turn over and cook on the other side for three minutes, until the juices start to appear.
Cook for a total of six minutes, then rest uncovered for at least 10 minutes.