Richly marbled for the ultimate flavour
- Slow grown, grass-fed British beef
- Traditionally matured on the bone for up to 35 days
- Hand cut from the prime rib
Price per kg:
"All the steak I have had from Donald Russell
has been first class."
Ribeye steak delivers a big hit of intense, deep flavour and is richly marbled for juicy succulence. Once tasted, never forgotten.
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
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.
Try these steaks cooked ‘low and slow’ - find out how here.
Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours