Dry Aged Ribeye Steaks
A big blast of dry aged flavour
- Grass-fed British beef
- Dry aged for 35 days
- Cut by hand by our expert butchers
Price per kg:
- Dry aged Ribeye Steak, 210g
Ribeye owes its massive flavour profile and its juicy succulence to the rich marbling that runs through it. The dry ageing process helps to bring out the deep, intense flavours even more.
Dry ageing increases a steak's tenderness, and allows a beautifully rich flavour to develop. The natural differences in the cuts mean that each steak needs to mature for a different length of time. It takes an expert in the craft of butchery to judge exactly when to trim the blackened crust off and reveal the ruby red meat within.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time..
Low Temperature Cooking Method:
Preheat the oven to 80°C and add a roasting tray to heat up.
Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 2-3 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 45-60 minutes. 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.