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

Here’s a detailed step-by-step guide on preparing a 250g ribeye steak using different heat sources, with instructions for various levels of doneness (rare, medium-rare, medium, and well-done):

1. Pan-Searing

Ingredients:
• 250g ribeye steak
• Fine salt
• 1 tbsp vegetable oil (high heat point like avocado)
• 1 tbsp butter
• Optional: Garlic cloves, fresh rosemary, or thyme

Steps:
a. Bring Steak to Room Temperature:
• Take the steak out of the fridge 30 minutes before cooking to ensure even cooking.
b. Season:
• Pat the steak dry with paper towels and season generously with salt on both sides.
c. Preheat Pan:
• Heat a heavy skillet (e.g., cast iron or stainless steel) over high heat until hot. Add 1 tbsp of vegetable oil and let it shimmer.
d. Sear the Steak:
• Place the steak in the pan and sear for 2-3 minutes per side to develop a golden crust.
e. Lower Heat & Baste:
• Reduce the heat to medium. Add butter, garlic, and herbs.
• Spoon the melted butter over the steak for additional flavour.
f. Cook to Desired Doneness (Internal Temperature):
• Rare: Cook until the internal temperature is 48–50°C (about 2-3 minutes per side).
• Medium-Rare: 54–57°C (3-4 minutes per side).
• Medium: 60–63°C (4-5 minutes per side).
• Well-Done: 71°C or higher (6+ minutes per side).
g. Rest:
• Let the steak rest for 5-10 minutes before slicing to retain juices.

2. Grilling

Ingredients:
• 250g ribeye steak
• Salt and olive oil
• Optional: Marinade or rub

Steps:
a. Preheat Grill:
• Preheat the grill to 230-260°C for direct heat.
• Oil the grates to prevent sticking.
b. Prepare the Steak:
• Pat the steak dry, brush with olive oil, and season with salt.
c. Grill the Steak:
• Place the steak on the grill directly over high heat.
• Cook according to the desired doneness, flipping halfway:
• Rare: Grill for 2-3 minutes per side (Internal temperature: 48–50°C).
• Medium-Rare: Grill for 3-4 minutes per side (Internal temperature: 54–57°C).
• Medium: Grill for 4-5 minutes per side (Internal temperature: 60–63°C).
• Well-Done: Grill for 6-8 minutes per side (Internal temperature: 71°C or higher).
d. Move to Indirect Heat (Optional):
• For thicker steaks or higher doneness levels, move the steak to indirect heat for 2-5 minutes.
e. Rest and Serve:
• Let rest for 5 minutes before slicing.

Tips for Success
• Always use a meat thermometer for accuracy.
• Let the steak rest for 5-10 minutes after cooking to redistribute the juices.
• Avoid flipping the steak multiple times during searing or grilling—once per side is sufficient.
• Use a cast iron skillet or grill for the best crust.

Enjoy your perfectly cooked ribeye steak tailored to your preferred doneness! 🥩

SHIPPING RATES (UK mainland only excl. Highlands)

Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely DPD.

We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland, we aim to deliver your orders via DPD 48-hour service.