Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Ribeye is cut from the rib, marbled with fat through the eye of the muscle. This is 100% Certified Halal British Angus beef, Grass-Fed and Dry-Aged, in a 2 x 250g pack for a straightforward steak night, pan-fried or grilled to taste.
How do you cook ribeye for steak night?
Sear in a hot pan, 2-3 minutes per side for medium-rare, then rest 5 minutes before slicing against the grain.
Is ribeye the same cut as sirloin?
No — they come from different parts of the animal, with different marbling and grain. Ribeye is from the rib; sirloin from the loin, leaner and firmer-grained. Supplied here as a 2 x 250g pack.
How should this ribeye be stored?
Keep refrigerated, cook within the use-by date, or freeze on the day it arrives; defrost allows around 12 hours in the fridge.
How do you stop ribeye curling in the pan?
Why does it curl?
The fat seam contracts faster than the lean muscle in a hot pan, curling the steak out of shape.
How do you stop it?
Score the fat edge in two or three places, or press the steak flat with tongs for the first 30 seconds.
This ribeye is supplied as a 2 x 250g pack. One pack suits two people for a straightforward steak night; order two packs to serve four.
Keep this ribeye refrigerated and cook within the use-by date. If freezing, do so on the day it arrives, and defrost thoroughly before cooking — allow around 12 hours in the fridge for an even thaw.
Ribeye is the centrepiece cut for steak night — pan-seared and served simply with its resting juices, or sliced over a peppery rocket salad. It also works well cubed into a mixed grill alongside kebabs and flatbread for a shared spread.
Pan-Seared Ribeye: Sear in a hot pan for 2-3 minutes per side, baste with butter, and rest for 5 minutes before serving.
Ribeye with Chimichurri: Grill to medium-rare and top with a fresh herb and garlic chimichurri.
Ribeye Steak Sandwich: Slice cooked ribeye thinly against the grain and pile onto toasted bread with caramelised onions.
Why does ribeye curl in the pan?
The fat seam around the edge of the eye contracts faster than the lean muscle when it meets a hot pan, pulling the steak out of shape.
How do you stop a ribeye curling?
Score the fat edge in two or three places before cooking, or press the steak flat with tongs for the first 30 seconds.
Does curling mean it's cooked wrong?
No — it's a normal reaction of the fat seam to high heat, not a sign the steak is overcooked.
Does resting the steak help?
Yes — letting it rest for 5 minutes after cooking relaxes the muscle fibres and helps it sit flatter when sliced.
