Dry Aged Veal Ribeye Steak
Juicy steak, full of succulent tenderness
- Dry aged for 21 days on the bone for flavour
- Hand cut by our expert butchers
- Mild and sweet, with a creamy flavour
Price per kg:
Just like the rib eye steak you love, but better. Beautifully sweet with a mild, creamy flavour it makes a wonderful meal. Grill or pan-fry for lovely caramelisation.
No one else dry matures veal like this, anywhere in the world! It has been a passionate pet project of mine. In fact, each and every one of these dry aged veal products is personally hand cut by myself, and no one else.
1. 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 - 60 C)
Well Done: 3½ - 4 minutes per side (Internal Temp. 64 - 70 C)
Use a meat thermometer to check the internal temperature of the steak for perfect results.
4. 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).
5. Use a good steak knife
Use a razor-sharp unserrated steak knife and slice thinly across the grain.