Ribeye Steak - Sharing Cut for Two
The Ultimate Sharing Ribeye: A Masterclass in Flavour
The ribeye is the king of steak for good reason. Cut thick and generous at 450g, this is a steak designed to share.
The natural eye of fat running through the centre gives ribeye its depth and succulence. From grass-fed, dry-aged cattle, that character is amplified, delivering richness, tenderness and a proper savoury finish.
Whilst the 450g sharing steak makes a strong centrepiece for a meal to share, we also offer the same heritage beef in individual portions. For those who want the same depth of flavour in smaller cuts, we sell 2 x 250g Ribeye Steaks, ideal for a classic steak frites or a straightforward midweek supper.
Chef Valentine Warner Inspires
"A most prime steak, and a favourite of mine for its tenderness and generous fat content. Personally, I like to cook ribeye steak over charcoal, colouring it first and finishing it under the barbecue lid. Rest the steak and slice whilst hot.
To garnish, make a smooth butter containing puréed anchovies, a few Kalamata olives, dried thyme, a little mustard, a squirt of tomato purée, some capers, lemon zest, and raw garlic. Finish by melting the delicious butter and pouring this over the steak. It will be divine.
Alternatively, boiled French beans in a mustard and tarragon dressing will be a brilliant companion.
Or, now that porcini mushrooms, otherwise known as ceps or penny buns, are in season, make the most of nature’s bounty. There are some great demi-glace beef stocks on the market that can easily be adjusted with a little sherry vinegar or wine. Slice the porcini and give them a hard fry, then pour the beef stock sauce into the pan and bring it to a simmer. To enrich, whisk in small cubes of cold butter or pour in double cream, et voilà, instant cep sauce."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Ultimate Sharing Ribeye: A Masterclass in Flavour
The ribeye is the king of steak for good reason. Cut thick and generous at 450g, this is a steak designed to share.
The natural eye of fat running through the centre gives ribeye its depth and succulence. From grass-fed, dry-aged cattle, that character is amplified, delivering richness, tenderness and a proper savoury finish.
Whilst the 450g sharing steak makes a strong centrepiece for a meal to share, we also offer the same heritage beef in individual portions. For those who want the same depth of flavour in smaller cuts, we sell 2 x 250g Ribeye Steaks, ideal for a classic steak frites or a straightforward midweek supper.
Chef Valentine Warner Inspires
"A most prime steak, and a favourite of mine for its tenderness and generous fat content. Personally, I like to cook ribeye steak over charcoal, colouring it first and finishing it under the barbecue lid. Rest the steak and slice whilst hot.
To garnish, make a smooth butter containing puréed anchovies, a few Kalamata olives, dried thyme, a little mustard, a squirt of tomato purée, some capers, lemon zest, and raw garlic. Finish by melting the delicious butter and pouring this over the steak. It will be divine.
Alternatively, boiled French beans in a mustard and tarragon dressing will be a brilliant companion.
Or, now that porcini mushrooms, otherwise known as ceps or penny buns, are in season, make the most of nature’s bounty. There are some great demi-glace beef stocks on the market that can easily be adjusted with a little sherry vinegar or wine. Slice the porcini and give them a hard fry, then pour the beef stock sauce into the pan and bring it to a simmer. To enrich, whisk in small cubes of cold butter or pour in double cream, et voilà, instant cep sauce."
