• Ribeye Steak
  • Ribeye Steak
  • Ribeye Steak
  • Ribeye Steak
  • Ribeye Steak
  • Ribeye Steak

Ribeye Steak 2 x 250g

£25.75

In stock
  • Each pack contains two ribeye steaks, approximately 250g each.

Select pack quantity

We currently have 29 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • Cook on the BBQ
  • Suitable for freezing

Product description

Ribeye Steak - The King of Steak
For many, ribeye steak is considered the King of Steak - a cut prized for its exceptional flavour, succulence, and rich marbling. Our grass-fed, heritage breed, dry-aged ribeye steaks deliver deep, intense flavour, with the natural eye of fat setting them apart as one of the most luxurious and deeply flavoured steaks available.

Because our cattle are 100% grass-fed, and we dry-age on the bone for a minimum of 28 days, the flavour is elevated to another level. The marbling melts during cooking, ensuring a steak that is buttery-soft, juicy, and packed with umami-rich depth. Whether cooked in a searing-hot pan or over charcoal on the barbecue, this premium steakhouse cut offers an unrivalled eating experience.

Award-Winning Chef and Restaurateur Andrew Clarke Talks Ribeye Steak
"In my opinion, ribeye steak is the perfect piece of meat. The steak comprises multiple muscles, each with its own texture, wrapped around an (almost) central eye of fat. It’s a well-marbled cut, meaning it benefits from slightly longer cooking than leaner steaks like sirloin or fillet.

Personally, I like my ribeye cooked medium, then rested well, and served with a peppercorn sauce alongside the crispiest beef fat chips!"

Ingredients

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

Cooking advice

  1. Take the ribeye steaks out of the fridge, remove the packaging, pat dry with kitchen paper, place on a plate, and allow to reach room temperature.
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick pan or cast-iron skillet until smoking hot.
  4. Add the ribeyes to the dry pan and resist the urge to move them. Sear for 90 seconds on one side until a rich, golden crust forms.
  5. Flip and cook for another 90 seconds on the other side.
  6. Reduce the heat slightly and continue cooking, turning every 30 seconds, for a total cooking time of 4–6 minutes for medium-rare.
  7. Remove from the pan and rest for 6 minutes before serving.

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

Journal

The following have been published on our journal: a detailed guide on How to Cook Ribeye Steak and Tim Siadatan's sharing ribeye, crispy polenta, gorgonzola fonduta & marsala sauce recipe.

Background

Ribeye Steaks – 2 x 250g, Heritage Breed & Grass-Fed
All Swaledale beef is heritage breed and raised on independent farms and smallholdings scattered across the wildly beautiful Yorkshire Dales. Slow-grown and free to roam on the lush green hills and valleys, this traditional approach results in exceptional-tasting beef with a deep umami flavour - rich, dense, and intensely satisfying.

Swaledale Ribeye Steaks (2 x 250g) are Always Fresh Never Frozen®, butchered to order, and expertly prepared by skilled butchers. Each twin-pack is vacuum-packed to lock in freshness and shipped in recyclable packaging, arriving safely insulated and ready to enjoy. Whether seared in a smoking-hot pan, cooked over charcoal on the barbecue, or finished with butter, garlic, and fresh herbs, these marbled, flavour-packed steaks deliver an unforgettable steak experience.

Customer reviews

You may also like

    Benefits of Swaledale Butchers