Bone in ribeye 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, connoisseurs regard rib-eye as a true all-rounder that graces even the most-discerning of diner’s plates.
Some suggest that bone in 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 griddle 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.
Our butchers prepare this supreme bone in rib eye steak in traditional, time-honoured fashion. We vacuum pack the steaks to keep them fresh for longer, which also makes them suitable for home freezing. Always ensure you defrost thoroughly before cooking.