Rib Eye Steak

What is Rib eye steak?

Widely considered the most tasty steak, Rib Eye steaks come from the main muscle attached to the spine of a cow — also referred to as the “Rib”. This part of a cow does very little work during it’s typical day-to-day, which means that the meat is very, very tender and luscious. More often than not, Rib Eye steaks are also laced with ribbons of marbling (inter-muscular fat), giving them their much known rich, beefy taste. That being said, the degree of fat that this cut has, means that one should usually cook the Rib Eye up to a medium rareness so all the fat is properly rendered down!

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Choosing the perfect Rib eye Steak

Though until now you’ve probably that all you need to do is look for a Rib Eye steak that looks big, red and fatty – choosing the perfect Rib Eye steak is not so simple. Below we outline two of many factors to look into when choosing – click here for a definitive guide on what to look for when buying premium & sustainable Rib Eye steak!

Red tractor labelled Rib Eye Steak

The Red tractor label is probably the the most common assurance scheme found on product labels when trying to buy Rib Eye steak so you’ve no doubt seen it before! It falls under the “Assured Food Standards” which is a body, that through the red tractor label – assure consumers that the Rib Eye steak has been produced in the UK, can be traced back to it’s farm, is safe to eat and has been produced “responsibly” and aligned with government legislation. This is a fantastic entry-level label to look for when you’re looking to buy Rib Eye steaks.

“Slow reared” Rib Eye Steak

“Slow reared” refers to how the cow that has produced your Rib Eye steak has been physically developed and at what pace. As the name implies, unlike those which have been administered hormones or fed heavy portions of grains and cakes on a daily basis, slow reared means the cow has physically developed naturally. This most commonly correlates with high animal welfare standards as well as healthier and more premium taste in the Rib Eye steak that the cow provides!

Ageing Rib eye steak

“Ageing” is probably a term you’ve heard thrown around numerously when discussing different steaks – particularly the Rib Eye! The truth is that the ageing of your Rib Eye steak is critical to both its taste and tenderness! There’s lots of discussion around what kind of ageing needs to be made us of to deliver the best results, but the experience of our artisan butchers tells us that the best results come from a 21 day ageing regiment, made up of both dry and wet ageing cycles! We’ve seen that time and time again, this produces Rib Eye steaks that are not only oozing deeb, rich taste, but also buttery tenderness. Read more about what that means here.

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How to cook Rib Eye Steak

Though it can be cooked in a wide variety of different ways (many of which you’ll find as you explore our site), we believe you get the best results when cooking Rib Eye steak in both the oven and the skillet. Below we give you a snippet from our masterclass on how to cook Rib Eye steak!

1. Add 1 tablespoon of olive oil to a skillet, pre-heated on a high temperature
2. As the skillet starts smoking, toss in your rib-eye steak and let them sit – uninterrupted – for 2 minutes.
3. Flip the Rib Eye steak over and then let it sit for another 2 minutes. We say ‘uninterrupted’ because by not moving the steak around the pan, you’re allowing the fat to be sealed and rendered to give you that mouthwatering golden crust!
4. After your 4 minutes are up, take the skillet off your stove and place it into a preheated oven (250 degrees).
5. Again, let the Rib Eye steaks sit for 2 minutes uninterrupted and then, yes you guessed it, flip them again for another 2 minutes of baking.
6. Once this second 4 minute round is over, take your Rib Eye steaks out of the oven and let them rest on your kitchen counter for 8 minutes.
7. Last but certainly not least, serve it up!

What to serve with Rib Eye Steak

We recommend serving your Rib Eye Steak with fried sweet potatoes and grilled asparagus! Yum!

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