Ribeye steak comes from the rib of the cow, which is a lightly worked part of its body. This means that ribeye steak is one of the most tender cuts. The steak is beautifully marbled, which results in a cut that retains its full flavour while still being soft and silky. As a result of these strengths, ribeye is regarded by connoisseurs as a true all-rounder that graces even the most discerning of diner’s plates. Ribeye is also a longstanding favourite of ours at The Black Farmer, so we have decided to offer you our special BBQ preparation.
We source the best-quality beef in the South West. Our free range cows feed on grass and lead happy lives in the great British countryside. We work with trusted, local farms across Wiltshire, Somerset and the South West, making sure we have the best breeds for the season. Our passion for high welfare extends to working with professionals at Wiltshire College in Lackham, promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. The practices we promote, use and endorse reduce animal stress and lower food miles.
Our finest-quality sticky BBQ ribeye steaks are vacuum-packed to extend their freshness naturally. This also means that they are suitable for home freezing. If you choose to freeze your meat, make sure it is defrosted slowly and thoroughly before cooking. This is best achieved by leaving it in the fridge overnight.
This steak has a shelf life of 12 days from date of delivery. This pack contains approximately 2 pieces.
- 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. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.