Perhaps the ultimate grilling steak. Our Rib Eye is succulent, tender and richly beefy, especially when dry-aged. Portion: 250g standard adult size. Provenance: North Yorkshire. COOKING INSTRUCTIONS Firstly, we recommend taking your steak out of the fridge half an hour before cooking to allow it to settle to room temperature – this allows the meat to cook more evenly. Add oil to pan and allow it to heat up on high heat. Once your oil is sizzling place your steak into your hot frying pan and cook until desired Rare – internal temp. 54–57°CMedium – internal temp. 57–63°CWell Done – internal temp. 68°C and up DIGITAL THERMOMETER Want to make sure you cook your steak perfectly? You need a MEATER digital thermometer - click here for more details and to add one to your order. WINE Fancy some wine to go with your steak? We've put together a lovely selection, including a rather nice Malbec - click here to check it out now. RECIPE IDEAS Ever fancied making your own Peppercorn Sauce? Click here to find out how, and trust us, it's so much better than a packet version. Or how about trying your hand at making Béarnaise Sauce? We have a lovely recipe for you here. DELIVERY Available for next day delivery nationwide, Tues-Sat, and same day delivery within London, Mon-Sat. Click here for full details, including shipping fees.
