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Rib eye steaks are cut from the eye of the fore-rib. Rib eye steaks carry a little more fat than other steaks so are great if you like your steak cooked a little longer, as the fat will melt and keep the steak succulent, tender and add lots of flavour.
Cook steaks from room temperature. To cook a 2cm/3-4 in thick steak: Rare: 21⁄2 minutes each side
Medium Rare: 3-31⁄2 minutes each side
Medium: 4 minutes each side
Well done: 6 minutes each side
Leave to rest for a couple of minutes before serving.
£20 PER KG