8oz British Rib Eye Steak

An 8oz (227g) UK ribeye steak. Ribeye is well marbled with fat that melts as it cooks, which keeps it juicy – the most forgiving steak to cook.

• 1 × 8oz (227g) steak
• Well marbled
• UK beef
• Delivered frozen

How to cook it

Defrost in the fridge and take the steak out 20 minutes before cooking. Pat dry, rub with a little oil and season. Cook in a very hot pan: for a 2cm steak, about 2 minutes each side for rare, 3 for medium-rare and 4 for medium. Rest for 5 minutes before serving. Ribeye is best medium-rare to medium, so the fat has time to melt.

Where it comes from

Cut and packed by our butchers at Elston Farm, Copplestone, Devon, from UK beef.

Storage

Delivered frozen. Put it in the freezer as soon as it arrives and keep it at -18°C or below. If it has started to soften but still has ice crystals in it, it is safe to refreeze. To use, defrost in the fridge and use within 48 hours. Do not refreeze once fully defrosted.