Rib Eye Steak



We recommend 1 steak per person

This has become a highly fashionable and for a lot of people their steak of choice. All our Rib Eye Steaks come from our own supply of Black Angus Cattle.
They are dry aged for up to five weeks. Through the dry aging process beef looses moisture which intensifies the flavour of the steaks. Rib Eye Steaks come from the shoulder side of the striploin. They have an extra layer of fat which keeps the steaks moist and flavoursome through cooking.

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When cooking allow the steaks to come to room temperature. Rub the steaks with olive oil and season with salt and ground black pepper. Preheat a ridged grill pan over high heat and cook the steaks (340g) for 5 minutes on each side for medium rare, or until cooked to your liking. Always allow the steaks to rest before serving.

Beef Cooking Times can be found here.