Organic 28 Day Aged Thick Cut Rib Eye Steak

Beautifully aged, award-winning rib eye steak from our grass fed organic beef.

Hand butchered by our skilled traditional butchers, these are a flavour-filled choice for your steak supper. With a flavoursome marbling of fat, bettered only by 28 days ageing, these steaks are delicious griddled with just a little seasoning and are known to melt in the mouth.

An extra large steak for one or perfect for sharing with a loved one for an extra special dinner.

Good To Know

Ingredients & Nutritional's

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 Tick Cut Rib Eye Steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6-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: 

Ingredients:

• 1 thick-cut rib-eye steak (around 300-400g, 2.5-3cm thick), at room temperature
• Sea salt
• Freshly ground black pepper
• 1 tbsp vegetable oil
• A knob of butter (about 20g)
• 1 garlic clove, crushed (skin on)
• A few sprigs of fresh thyme or rosemary

Method:

1. Prepare the Steak:

• Take the steak out of the fridge at least 30 minutes before cooking to bring it to room temperature. This helps with even cooking.
• Season generously with sea salt and freshly ground black pepper on both sides, pressing the seasoning into the meat.

2. Heat the Pan:

• Place a heavy-based frying pan or cast-iron skillet over high heat. Let it get really hot before adding anything to it. You want the pan almost smoking for a good sear.

3. Sear the Rib-Eye:

• Add the vegetable oil to the hot pan. When the oil is shimmering, carefully lay the steak in the pan. It should sizzle loudly when it hits the pan.
• Cook the steak for about 3-4 minutes on each side for medium-rare (adjust the time to your preference). Resist the temptation to move the steak too much; let it form a good crust.

4. Add Butter and Aromatics:

• When you flip the steak to the second side, reduce the heat slightly and add the butter, crushed garlic, and thyme or rosemary to the pan.
• Once the butter melts, tilt the pan and use a spoon to baste the steak with the butter for extra flavour and moisture.

5. Check for Doneness:

• For medium-rare, the internal temperature should be around 52-54°C. If you prefer medium, aim for 58-60°C. Use a meat thermometer if you're unsure, or feel the steak — it should feel slightly springy for medium-rare.

6. Rest the Steak:

• Once cooked to your liking, remove the steak from the pan and place it on a warm plate. Cover it loosely with foil and let it rest for about 5-10 minutes. Resting helps the juices redistribute throughout the meat, making it more tender and juicy.

7. Optional Pan Sauce:

• While the steak rests, you can deglaze the pan with a splash of beef stock, red wine, or a bit of water, scraping up the caramelised bits from the pan. Let it reduce slightly and pour over the steak for added flavour.

8. Serve:

• Slice the rib-eye, if desired, or serve it whole with classic sides like chips, mashed potatoes, grilled mushrooms, or a crisp salad.

 9. Enjoy:

    Your perfectly cooked thick-cut rib-eye with a full-bodied red wine or an ale!