This is a premium beef steak, 100% Irish Pasture reared and matured for a minimum of 21 days, to optimise tenderness and flavour. Cut from the centre of a rib of beef it has unique combination of fat marbling and tender meat, making it a really excellent steak. The rib Eye has delicious flavour, its heavily marbled cut has a ribbon of fat at its core which melts during the cooking making the meat sensationally juicy. Don't mistake this fat for sinew fat which does not melt. Cooking tip: Remove the steaks from the fridge 30 minutes before cooking rub them down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. Have your pan on a high heat for 2 minutes before adding steak, then gently fry until it's just under how you want it cooked - No need to oil pan. 3/4 mins on each side for rare, 4/5 mins for medium and 5/6 minutes for well done. The result is a tender and succulent steak that's impressive to serve and tastes fabulous. For a delicious finish, combine some butter and freshly crushed garlic to melt over the top - just remove your steak, put on the butter and let it rest (and melt!) for three minutes before serving.
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