Dry Aged Veal Ribeye Steak

Ribeye fan? Don’t miss these!
Laced with the tasty fat which gives veal its luxurious, creamy flavour, but with a smaller ‘eye’ of it than a beef ribeye.
  • Dry-aged on the bone for 21 days
  • Hand cut by our head butcher, Mark
  • Unique to Donald Russell
Frozen at the peak of perfection
  • Dry-aged veal ribeye steak on white plate with veg
  • Raw dry-aged veal ribeye steaks on black board
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1 Dry Aged Veal Ribeye Steak
£50.00 per kg
Box Contains:

    • 1 Dry Aged Veal Ribeye Steaks, (200g each)

1 servings
Dry Aged Veal Ribeye Steak
£50.00 per kg
Box Contains:

    • 4 Dry Aged Veal Ribeye Steaks, 200g each

4 servings
Storage Conditions: Keep frozen at -18ºC or below
Defrost: In the fridge overnight
Shelf life once defrosted: 24 hours
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Dry Aged Veal Ribeye Steak

Nutritional Information:(Typical per 100g)
Energy: 449 kJ / 106 kcal, Fat: 1.6g, of which Saturates: 0.6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 22.7g, Salt: 0.15g
Cooking & Serving Guidelines:

Pan Frying:

Prepare the meat

About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your medallions on a tray in a single layer. This will allow the meat to ‘bloom’ and come to room temperature.

2. Preheat your pan

Make sure your griddle or frying pan is preheated to a medium high temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness. Brush oil directly onto the steaks.

3. To Cook

Fry the steaks using the guide below. Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.

Medium: 2½ - 3 minutes per side (Internal Temp. 55 - 60ºC)
Well done: 3½ - 4 minutes per side (Internal Temp. 64 - 70ºC)

Use a meat thermometer to check the internal temperature of the steak for perfect results.

Rest your meat

During resting the juices move evenly through the meat and its full flavour and tenderness develops. Place the steak on a rack, cover loosely with foil and leave in a warm place for up to 3 minutes (e.g. a 60°C oven with the fan turned off).

Use a good steak knife

Use a razor-sharp unserrated steak knife and slice thinly across the grain.

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