• Ribeye Steak for two to share
  • Ribeye Steak for two to share
  • Ribeye Steak for two to share
  • Ribeye Steak for two to share

Ribeye Steak for two to share 450g


In stock
  • Each steak weighs approx. 450g

Select quantity

We currently have 13 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

The king of steak, thick-cut for two to share. The natural eye of fat sets the ribeye steak apart as possibly the most deeply flavoured of all, and when the cattle are grass-fed and dry-aged*, the flavour is taken to a whole new level.

Chef Valentine Warner inspires:"A most prime steak, and a favourite of mine for its tenderness and generous fat content. Personally I like to cook ribeye steak over charcoal, colouring it first and finishing it under the barbecue lid. Rest the steak and slice whilst hot.

To garnish, make a smooth butter containing puréed anchovies, a few Kalamata olives, dried thyme, a little mustard, a squirt of tomato purée, some capers, lemon zest and raw garlic. Finish by melting the delicious butter and pour this over the steak. It will be divine.

Alternatively, boiled French beans in a mustard and tarragon dressing will be a brilliant companion.

Or, now that porcini mushrooms (otherwise known as ceps or penny buns) are in season, make the most of nature’s bounty. There are some great demi-glace beef stocks on the market that can easily be adjusted with a little sherry vinegar or wine etc. Slice the porcini and give them a hard fry, then pour the beef stock sauce into the pan and bring it to a simmer. To enrich, whisk in small cubes of cold butter or pour in double cream, et voilà instant cep sauce."

*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Ribeye Steak for two to share is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take steak out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Preheat your oven to 180°C
  3. Season the ribeye generously with sea salt
  4. Set a non-stick pan or cast iron skillet over a medium heat then add a tablespoon of oil*
  5. Place the steak in the pan and cook on this side for 2-minutes, moving it around the pan as you go
  6. Flip the steak and repeat on the other side
  7. Add a large knob of butter to the pan then turn the heat down and as the butter begins to foam and turn brown, use a spoon to baste the steak
  8. Cook the steak in the foaming butter for 1-minute, flipping it regularly and basting almost continuously
  9. Transfer the pan (or the steak to an ovenproof dish or tray if your pan handle isn’t oven proof) to the oven and set a timer for 2-3 minutes for a medium-rare steak
  10. Remove the steak from the oven and transfer onto a plate
  11. Pour all the hot butter from the pan over the steak
  12. Leave to rest somewhere warm for at least 10-minutes

    *Select an oil with a high smoking point and neutral flavour

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