West Country Beef is raised in one of England's richest farming environments. Fed on a lush grass fed diet and herb forage, the flavour represents what's great about British Beef.
Matured for 30 days, our ribeye steak carved from the fore rib of the beef by our Master Butcher. 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.
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 rare 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