All of our USDA Prime beef is 100% certified Black Angus, finished on grain, barley and corn for 100-120 days to improve the abundance of marbling. Hormone free beef from Nebraska, renowned for being the heartland of American beef farming.
Carved from the fore rib of the beef, ribeye steak is enhanced significantly from the natural ‘eye’ of fat in the muscle that caramelises and tenderises the meat, leaving it flavoursome and never dry. Due to the intense marbling, when cooked medium the fat melts leaving the steak buttery and tender.
Chefs Tip: As a tender cut of beef, ribeye tastes best when cooked just to the point of juiciness, between rare and medium. Preheat a heavy skillet or cast-iron skillet over high heat until very hot. Season with sea salt and black pepper and oil sear steaks for one minute each side. Continue to cook 3-4 mins each side for medium and rest for 5-7 mins.
Read the guide and tips from our in-house butcher and bring the experience of fine dining to your home: How to cook the perfect steak