Ribeye Steaks & Diced Fillet Steak
Ribeye and Fillet. The best of both worlds
- Tender, outdoor reared, UK grass-fed beef
- 35 day matured Ribeye Steaks, and 21 day matured Fillet
- Cut by hand by our expert butchers
Price per kg:
- 4 Ribeye Steaks, 250g each
- 1 pack Diced Fillet Steak, 450g
Superb flavour in every bite, it's easy to see why Ribeye is known as 'The Butcher's Favourite'. Delightfully tender, our Fillet has a fine marbling from the animal's natural grass-fed lifestyle, giving it a richer flavour than most fillet steak.
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.
1. Prepare the meat
Remove the defrosted meat from the packaging and pat dry with kitchen paper.
Thread the diced fillet onto bamboo or metal skewers.
2. Sear the meat
Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil.
Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.
Remove the skewers from the pan and leave to rest covered with foil in a warm place.
Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.
Add a selection of vegetables to each kebab skewer.
1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes.
Diced Fillet Steak