28 Day Aged Beef Rib Eye Steaks

Taste of the West 2021 Gold Award Winner. The Guild of Fine Foods, 2016 Great Taste Awards Gold Two-star winner and Gold Food and Drink Devon Award, our organic beef rib eye steaks are highly recommended by those who truly know their steak.

Perfectly grilled and served rare to medium, this cut is taken from the forequarter of beef next to the sirloin and hung for a minimum of 28 days although usually longer. This process results in unmatched omega-3 marbling throughout the entire cut, an award-winning attribute of our traditional breed Aberdeen Angus beef.

Good To Know

Ingredients & Nutrition

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 135 Kcal/ 566 kJ | Fat 4.5g of which saturates 2g |  Carbohydrates 0g of which sugars 0g | Fibre 0g | Protein 23.5g | Salt 0.18g

How To Store

Our 28-day aged beef ribeye steak is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend following this link.

 https://eversfieldorganic.co.uk/blogs/news/how-to-cook-the-perfect-steak-the-organic-way 

or please see below:

Ingredients:

• Ribeye steak 
• Salt (kosher or sea salt is best)
• Freshly ground black pepper
• Optional: garlic, butter, fresh rosemary or thyme, and olive oil

Instructions:

1. Bring the steak to room temperature:
   Take your steak out of the fridge about 30 minutes before cooking. This helps it cook more evenly.

2. Season the steak:
   Generously season both sides of the steak with salt and pepper. You can also add other seasonings like garlic powder or a little bit of crushed rosemary or thyme if you like. But the key is really to keep it simple so the flavour of the steak shines.

3. Preheat your pan:
   Use a heavy skillet (cast-iron is ideal) and heat it over high heat for at least 5 minutes. It should be smoking hot before you add the steak.

4. Sear the steak:
   Add a tablespoon of oil (vegetable, canola, or grapeseed oil work well) to the pan. Place the steak in the pan, away from you to avoid splatters, and press down gently to make sure it’s in full contact with the pan.
   Sear for about 3-4 minutes on the first side (depending on thickness), without moving it around. You want a deep, golden brown crust.

5. Flip and cook the other side:
   Flip the steak using tongs and sear the second side for another 3-4 minutes for medium-rare. If you want it medium or well-done, adjust the time slightly.

6. Optional (for extra flavour):
   After flipping, you can add a couple of tablespoons of butter, some garlic cloves (crushed), and a sprig of rosemary or thyme to the pan. Tilt the pan slightly to pool the butter, and spoon it over the steak for extra richness and flavour.

7. Check the internal temperature:
   For a perfectly cooked ribeye, aim for these internal temperatures:

   • Rare: 120°F (49°C)
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
   • Medium-well: 150°F (66°C)
   • Well-done: 160°F (71°C)

8. Rest the steak:
   Once done, remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes. This allows the juices to be redistributed and ensures a juicy steak.

9. Serve:
   Slice against the grain to maximize tenderness, and enjoy!