Halal Beef Ribeye - British Angus, Grass Fed & Dry Aged

At least 2.5cm, which is roughly a 225-250g steak, and 4cm or more if you want a proper crust with a pink centre. A thin ribeye overcooks before the outside has browned. Our Angus ribeye is cut when your order is prepared, so choose 225-250g or 450-500g on the product page; the 450-500g steak is a sharing cut for two. The 2x250g pack is the fixed-weight option.

Hot pan, dry steak, salt, and less time than you think. Take the steak out of the fridge 30 minutes ahead, pat it dry and season it. Sear it in a very hot pan for two to three minutes a side for a 250g steak, or four to five for a 450-500g one, spooning the rendered fat over it, then rest it for five minutes before slicing. The marbling in a highly marbled ribeye renders best at medium-rare to medium.

A ribeye graded for the amount of fat running through the muscle. More marbling means more flavour and a softer texture once the fat renders in the pan. The highly marbled ribeye is the most marbled of our British Angus beef and comes as 225-250g or 450-500g steaks, galbi slices, dice or strips. For marbling beyond that, the Australian Wagyu ribeye is graded BMS 8-9+.

Yes, for 28 days. Dry ageing lets moisture leave the beef and its own enzymes soften the muscle, which concentrates the flavour and makes the steak more tender. All our beef is aged this way before cutting, and the ribeye and striploin are the cuts where it shows most. Our beef is also grass fed and pasture raised, and every cut is halal-certified, with the certificates published on the halal certificate page.

In the fridge in their vacuum seal for up to 6 days, or in the freezer for up to 12 months if you freeze them on the day they arrive; the seal is freezer-safe. Thaw frozen steaks overnight in the fridge, never at room temperature. Orders travel with DPD, which delivers Tuesday to Saturday, in a Woolcool insulated box with ice gel packs that hold 0-4C for up to 72 hours.