Thick cut straight from the ribs, the rib eye steak is fattier than other steaks but it's due to the extra fat that makes this steak so tender and rich-tasting. The rib eye is perfect for pan-searing, famously known for bringing out its strong and delicious flavours.
Please know all our beef is grass fed, free to roam and hung for a minimum of 21 days.
We recommend the weight be approximately 8oz/ 230g person
Place the steaks on the grill or griddle and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
This is just a guide but we hope it helps.