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

Ribeye Steak 2 x 250g


In stock
  • 2 x 250g steaks in each pack (approx.)

Select pack quantity

We currently have 14 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

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.


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 ribeye steaks out of fridge, remove packaging, pat dry with kitchen paper, pop 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 resisting the urge to move them and turn after 90 seconds - a rich, golden crust should have formed 
  5. Once other side has cooked for 90 seconds, reduce heat slightly, turn every 30 seconds or so, repeat for a total cooking time approx. 4-6 minutes for a medium-rare steak
  6. Remove from pan and rest for 6 minutes

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

Customer reviews

You may also like