Predator's Ribeye steak - 450g

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

The name ‘ribeye’ was given to these steaks because they’re cut from the ‘eye’, or centre, of the fore_rib. They contain a little more fat than other, leaner cuts; this helps to ensure the meat remains moist and succulent during cooking, making them ideal for anyone who prefers their steak well done.

To griddle your ribeye steak, first pre_heat your griddle pan over a medium_high heat. Brush the steak with olive oil and place in the pan, cooking for 3_4 minutes on each side. If you prefer your steak well done, turn the heat down and continue to cook for a further 2_3 minutes, then remove the pan from the heat and allow the steaks to continue cooking for another couple of minutes, turning every minute or so. However you like it cooked, don’t forget to let the steak rest for a few minutes before serving.