Ribeye Steak 2 x 250g

For many, this cut is considered the King of Steak*. Our grass-fed, native breed, dry-aged ribeye steaks are intensely flavoursome**, the natural eye of fat setting this steak apart as arguably the most deeply flavoured of all. Because the cattle are grass-fed and we dry-age on the bone for a minimum of 28-days, it takes the flavour to a whole new level.

Award-winning chef and restaurateur Andrew Clarke talks ribeyes:
"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 is a well-marbled piece of meat, so benefits from slightly longer cooking than leaner cuts like sirloin or fillet. Personally, I like my ribeye steak cooked medium then rested well, served with a peppercorn sauce and a side of the crispiest, beef fat chips!"

*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 exceptional tasting beef with an umami taste - rich, dense and flavourful. Swaledale Ribeye Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**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.