Carnivores' Rib Steak
A serious chunk of prime ribeye on the bone
- Grass-fed, traditionally reared British beef
- Dry aged on the bone for 28 days
- Heavily marbled for the richest flavour
Price per kg:
- Carnivores' Rib Steak, bone-in, 750g
Juicy, succulent and richly beefy, this is a serious steak. Caramelise and finish in the oven for a 'slice and share' dinner - or try one on your own if you dare...
Think of the rich flavour that results when you boil up bones for a good homemade stock. By maturing and then cooking theste steaks on the bone, you're adding that same depth of flavour to your finished steak - delicious!
Pan-to-Oven Cooking Method
1. Bring the meat to room temperature
Remove defrosted meat from vacuum packaging and pat dry with kitchen paper. Allow to 'bloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.
2. Preheat your oven and sear
Preheat oven to 250 C / Fan 230 C/ Gas 9 and heat a frying pan on the hob till almost smoking. Brush oil onto the meat and place in the pan - it should sizzle. Sear for 8 -10 minutes.
3. Cook to your liking
Once seared, place meat uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.
Rare: 22 - 24 minutes
Medium Rare: 26 - 28 minutes
Medium: 30-32 minutes
Well Done: 36-38 minutes
Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes. Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.
Try these steaks cooked ‘low and slow’ - find out how here.