British Beef Ribeye Steak 28 Day Dry-Aged | ±250g

Regular price: £19.50
Regular price: ~~£19.50~~
Sale price: £19.50

Tax included.

1 Serves

North Yorkshire, England Origin

Native and rare breeds Breed

Grass Feed

28 days dry-aged Ageing

Description

If you’re searching for a ribeye steak that delivers exceptional flavour and a robust, meaty texture, this grass-fed native breed from North Yorkshire is an excellent choice. Renowned for its marbling and tenderness, this ribeye embodies the rich cattle-rearing heritage of the Yorkshire Dales and Moors. Grass-fed beef is prized for its deep, natural taste and leaner fat profile, making it a healthier and environmentally friendly option compared to grain-fed alternatives.
This cut is perfect for steak lovers who appreciate a balance of juicy succulence and a hearty bite. Whether seared to a crusty perfection on a grill or pan-fried for a melt-in-your-mouth experience, its bold flavour is complemented beautifully by various sides. Consider pairing it with creamy mashed potatoes, roasted seasonal vegetables, or a refreshing side salad with a tangy vinaigrette.
Browse our delicious pantry products to elevate your dish.

Grass-fed British beef, native and rare breeds
Reared in North Yorkshire
28 day dry-aged
Cut in-house by our own butchers
1 steak of ±250g
Serves 1
Frozen

Cooking Instructions

Dry-Aged Ribeye Steak - Pan or Barbecue

±250g, 28 day dry-aged. Serves 1. Defrost 7–8 hours. Around 6 minutes in the pan.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a plate. Allow 7 to 8 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Temper
Out of the fridge 40 minutes before cooking. A cold core gives you a grey band under the crust.

3. Dry and season
Pat both sides dry and salt generously. Twenty-eight days of ageing has already drawn moisture out of the surface, so this steak browns sooner than fresh beef. Watch the crust rather than the clock.

4. Render the fat edge first
Heat a heavy pan for 3 to 4 minutes. Stand the steak on its fat edge with tongs until bronzed and the pan has a film of rendered fat. Grass-fed fat is yellower than grain-fed and carries a real mineral flavour. Cook the steak in it.

5. Sear
2½ to 3 minutes a side, turning once.

6. Pull at 52°C
Medium rare. Grass-fed beef is leaner than grain-fed, so there is less internal fat to keep it moist. It has less margin, and this is where it eats best.

7. Rest
6 to 8 minutes on a warm plate or a rack. Do not cover tightly. Steam softens the crust.

8. Find the cap before you slice
The crescent around the outside, separated by a seam of fat, is the spinalis. It is the best eating on the steak and its grain runs differently from the eye. Cut it away, then slice both parts across their own grain at 1cm.

Optional: melt a flavoured butter over the rested steak rather than cooking it in the pan.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 7-8 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Yorkshire's Rare Breeds

North Yorkshire is livestock country and always has been. Limestone dales to the west, heather moor to the east, and the broad green vale between them: ground that has always suited grazing better than crops. The grass comes slowly here, thick with herbs and old ryegrass leys, and the cattle come on slowly with it. Cool summers, wet autumns, and no reason to hurry.

It is also where the old breeds survived. Longhorn, Belted Galloway, Dexter, Red Poll, slow-maturing cattle that most of the industry abandoned for faster commercial crosses, kept on family farms and taken to a local abattoir a few miles down the road rather than hauled the length of the country. Slow growth lays fat inside the muscle rather than around it. Twenty-eight days on the bone then draws off the water and concentrates everything else.