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.

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.

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.

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.