Thick Cut Scotch Ribeye Steak, 28 Day Dry Aged
Classic ribeye steak taken to the next level
- Scotch beef, grass-fed for the fullest flavour
- Dry aged for a minimum of 28 days
- Thick cut to stay succulent
- Code: GRB2598
- Price per kg:
- Item weight:
Ask a Butcher what their favourite steak is and many of them will give you the same answer: ribeye.
We've taken this a step further, using the finest Scotch beef, sourced from trusted farms in Scotland, a mark of quality trusted around the world. Our Butchers have dry-aged them for at least 28 days until the flavour and texture are at their peak, then cut them extra thick to so you get even more goodness in every slice.
Serve with a punchy chimichurri, our signature Alpine Fries and a big, bold-flavoured red wine.
Enjoy truly premium quality meat to create mealtimes for special occasions.
Cut from 100% grass-fed Scotch beef, this range includes luscious steaks, expertly crafted by hand and dry-aged here, in our Aberdeenshire butchery. This range also includes a small range of luxury sausages with 97% meat and premium bacon.
Pan fry: preheat a large heavy based frying or griddle pan over a high heat. Once hot, add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation 3-4 minutes you will need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare: - medium rare 5½-6 minutes in total - rest for 6. Internal temperature 45- 52°C
Medium- medium well 8-9 minutes in total - rest for 4. Internal temperature 55- 62°C
Well done: 10 - 12 minutes in total - rest for 1-2. Internal temperature 65-70°C
Remove from the pan, cover loosely with foil and rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.
Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 3-4 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.
Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 1- 1½ hours. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.
- Energy: 1052 kJ/253 kcal
- Fat: 19.8g, of which Saturates: 8.9g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 18.8g
- Salt: 0.13g