Some suggest that ribeye steak should be lightly coated with olive or other oils before cooking. However, this tends to create unwanted smoke. We like to use a heavy, non-stick pan, though an ordinary pan at high temperature is unlikely to stick. It is best to add seasoning after cooking, while the steak is resting.
We source local meat from farms in Wiltshire, Somerset and the South West, and make sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our rib eye steak is carefully aged in ideal conditions. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never take short cuts and our insistence on such methods is central to maintaining the quality you have come to expect from The Black Farmer.
Our supreme ribeye steak is vacuum packed to keep the meat fresh for longer. This also means it is suitable for home freezing. Always ensure you defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
The shelf life of this ribeye steak is 12 days from the date of delivery. One pack contains 1 steak.
- STEP 1
Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- STEP 2
Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you’re looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.
Product photography is representative only. Weights and portions will be as stated.