Sharing Ribeye Steak for 2 (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 ribeye is cut from the rib section, known for its rich marbling and exceptional tenderness. Ribeye steaks should have a generous amount of marbling, which melts during cooking to enhance the steak's juiciness and flavor. Expertly prepared by the skilled butchers at Greendale, it's an ideal choice for a memorable date night dinner!

Ribeye steak is delicious when griddled quickly. First, pre_heat a griddle pan over a medium_high heat, and brush your steak with a little olive oil (add salt and pepper if you like). When the pan is hot, add your steak and cook for two minutes, then turn it to cook the other side for the same time. If you like it well done, lower the heat slightly and continue cooking and turning regularly. Allow your steak to rest for a few minutes before serving.