Our West Country Grass-Fed Ribeye Steak is a true showcase of the exceptional quality and flavour that comes from the heart of the South West Peninsula’s lush pastures. Raised on the rolling fields of the West Country, our beef is sourced from local farms where cattle are free to graze on nutrient-rich grass, ensuring a natural and sustainable approach to farming.

This ribeye steak stands out for its marbling, the rich veins of fat that melt during cooking to deliver an unparalleled juiciness and depth of flavour. Cut from the prime rib section, it offers the perfect balance of tenderness and robust beefy taste. Matured in-house for a minimum of 28 days, each steak develops a richer, more concentrated flavour profile while achieving an irresistibly tender texture.

When cooked, our ribeye boasts a golden crust and a buttery succulence that melts in your mouth. It’s perfect for a hot sear on the grill, a sizzling skillet, or even a slow roast for a special occasion. Whether served simply with a pinch of salt and pepper or paired with a rich sauce like béarnaise or peppercorn, it’s a steak that truly stands out.

Ideal for steak lovers seeking the best in quality and provenance, our West Country Grass-Fed Ribeye is more than just a meal—it’s a celebration of the craftsmanship and care that goes into producing the finest beef. Treat yourself to a cut that honours both tradition and flavour.

Cooking Methods for Steak

Here’s how to cook the perfect ribeye steak using four popular methods: grilled, barbecued, air-fried, or pan-fried.

Grilled 

1. Prepare the Steak: Take your ribeye out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with kitchen paper and season generously with salt and pepper.
2. Preheat the Grill: Heat your grill to high (about 200–250°C). Ensure the grates are clean and lightly oiled.
3. Cook the Steak: Place the steak on the hot grill and sear for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness. Use a meat thermometer for accuracy: 52°C for rare, 57°C for medium-rare, and 63°C for medium.
4. Rest the Steak: Remove from the grill and rest under foil for 5 minutes to let the juices redistribute.

Barbecued 

1. Prepare the BBQ: Light your barbecue and set it up for direct heat, aiming for a high temperature (200–250°C).
2. Prepare the Steak: Bring the steak to room temperature and season with your preferred rub or a simple mix of salt and pepper. Brush lightly with olive oil.
3. Cook the Steak: Place the steak directly over the hot coals or flame and cook for 3–4 minutes per side, flipping only once. For an added smoky flavour, add a chunk of wood or a handful of soaked wood chips to the coals.
4. Rest the Steak: Once cooked, transfer the steak to a board and cover loosely with foil for 5 minutes before serving.

Air-Fried 

1. Prepare the Steak: Season the steak generously with salt, pepper, and any additional spices or herbs you enjoy. A drizzle of olive oil helps with browning.
2. Preheat the Air Fryer: Set your air fryer to 200°C and allow it to preheat for 3 minutes.
3. Cook the Steak: Place the ribeye in the basket, ensuring it isn’t overcrowded. Cook for 7–10 minutes, flipping halfway through. Check the internal temperature to ensure your desired doneness: 52°C for rare, 57°C for medium-rare, and 63°C for medium.
4. Rest the Steak: Remove the steak from the air fryer and let it rest for 5 minutes before slicing.

Pan-Fried 

1. Prepare the Steak: Remove the steak from the fridge 30 minutes before cooking and pat it dry. Season generously with salt and pepper.
2. Preheat the Pan: Heat a heavy-based frying pan or skillet over high heat. Once hot, add a tablespoon of oil with a high smoke point (like vegetable or sunflower oil).
3. Cook the Steak: Place the steak in the pan and cook for 3–4 minutes per side for medium-rare, pressing lightly to ensure full contact with the pan. Add a knob of butter, crushed garlic, and fresh thyme to the pan for extra flavour. Spoon the melted butter over the steak as it cooks.
4. Rest the Steak: Transfer the steak to a plate and cover loosely with foil for 5 minutes before serving.

Tips for All Methods

• Resting Time: Always rest your steak after cooking to lock in the juices.
• Doneness Temperatures: Use a meat thermometer for accuracy: 52°C (rare), 57°C (medium-rare), 63°C (medium).
• Flavour Boost: Add a pat of butter and fresh herbs like rosemary or thyme while the steak rests.

Serve your ribeye with your favourite sides, and enjoy the perfect combination of flavour, tenderness, and juiciness!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days