Grass Fed Ribeye Steaks

Ribeye steaks are arguably the most flavorful of the prime cuts. As the name suggests, they’re taken from the rib muscles, essentially a rib of beef with the bone and plate removed, then carefully trimmed and cut into steaks that are both visually impressive and cook evenly. If you prefer a beef steak with a bit more marbling and a doneness closer to medium than rare, this is the cut for you.

George's tips: For cooking, simplicity is key: season with high-quality salt and freshly ground black pepper, then drizzle with rapeseed oil. Sear in a blistering hot pan for a minute or two on each side, then allow it to rest generously. Pair with sweet vegetables and a tangy dressing to balance the steak’s rich, umami flavour.

Weight: 6oz

Portion: