Name: Ribeye Steak
SKU: 8154-1
Availability: InStock

Discover Ribeye Steak from Wiltshire County Fayre

Ribeye steak is a prime cut known for its rich marbling and deep, beefy flavour. The marbling of fat throughout the ribeye melts during cooking, making the steak incredibly juicy and tender, which is why it’s often considered one of the best cuts of steak.

Is Ribeye a Good Cut of Steak?

Absolutely, ribeye is a fantastic choice for those who love a tender, flavourful steak. Its high fat content makes it particularly juicy and delicious, especially when cooked to medium-rare or medium. The ribeye’s intense flavour and tenderness make it a favourite among steak enthusiasts.

What is Better: Sirloin or Ribeye?

While sirloin is leaner and has a milder flavour, ribeye is richer due to its fat marbling. Ribeye is often preferred by those who enjoy a more indulgent, buttery taste, whereas sirloin is a good choice for a leaner, healthier option.

Is Ribeye a Tough Cut?

No, ribeye is not a tough cut. The fat marbling within the ribeye helps to keep the meat tender and juicy, especially when cooked properly. Unlike leaner cuts, ribeye remains tender without requiring slow cooking or marinating.

Why is Ribeye Steak So Expensive?

Ribeye is more expensive than some other cuts because it comes from a well-used muscle that yields fewer steaks. Its rich flavour and tenderness also make it a premium choice, driving up its value.

Choose Wiltshire County Fayre’s Ribeye Steak

Our ribeye steak is sourced from local farms in Wiltshire, Somerset, and the South West, using grass-fed, free-range cattle raised in the British countryside. By choosing Wiltshire County Fayre’s ribeye, you support sustainable and ethical farming practices, ensuring a high-quality product with minimal environmental impact. Enjoy the exceptional taste of ribeye steak, knowing it has been sourced with care and a commitment to sustainability.

Ribeye Steak Cooking Instructions

Grill Method:

Preparation: Remove the ribeye steak from the fridge 30 minutes before cooking to bring it to room temperature. This step is crucial for even cooking.
Seasoning: Rub the steak with olive oil, sea salt, and cracked black pepper. This simple seasoning enhances the rich, marbled flavors of the ribeye.
Preheat the Grill: Preheat your grill or pan to high heat until it’s smoking hot. A hot grill is key to achieving a beautifully grilled ribeye steak with a perfect sear.
Cooking: Grill the ribeye steak for 4-5 minutes on each side for a medium-rare finish. Ribeye steaks are best served with a pink, juicy center.
Resting: Let the steak rest for 5 minutes under foil to allow the juices to settle.
Serve: Serve the ribeye steak with a generous dollop of garlic butter and roasted potatoes on a wooden board for a classic steakhouse presentation.

Oven Method:

Preparation: Preheat your oven to 200°C (180°C fan) or gas mark 6. Allow the ribeye to reach room temperature before cooking.
Seasoning: Rub the steak with olive oil, salt, and pepper to prepare it for searing.
Searing: Sear the ribeye steak in an ovenproof pan for 2-3 minutes per side until a golden-brown crust forms.
Oven Cooking: Transfer the pan to the preheated oven and cook for 10-12 minutes for a medium-rare result.
Resting: Rest the steak for 5 minutes under foil to keep it tender and juicy.
Serving: Serve the ribeye steak with garlic butter and roasted potatoes for a hearty, satisfying meal.

Learn how to cook ribeye steak on the grill or in the oven with these simple steps, ensuring a perfectly medium-rare ribeye every time.