Classic ribeye steak taken to the next level
Supremely succulent and packed with a big hit of intense flavour, these 100% beef ribeye steaks are a great choice for a premium steak night. Sear in a hot pan and cook to your liking before serving with our signature Alpine Fries, Tenderstem Broccoli and your favourite sauce for a full-flavoured steak night.Hand-selected from trusted farms, this succulent grass-fed beef is expertly dry-aged for 28 days to bring out the best of the flavour, then cut by hand in our Aberdeenshire butchery.
| Typical per 100g |
| Energy: 1052 kJ/253 kcal |
| Fat: 19.8g, of which Saturates: 8.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.8g |
| Salt: 0.13g |
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.
Pan fry: preheat a large heavy based frying or griddle pan, over a high heat. Once hot, add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare - medium rare: 2- 3 minutes in total, rest for 6. Internal temperature 45- 52°C
Medium: 4-4½ minutes in total, rest for 4 minutes. Internal temperature 55- 60°C
Well Done: 6 -8 minutes in total, rest for 2- 3 minute Internal temperature 65-70°C
Low temperature
Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 2-3 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.
Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45 - 60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.
British beef
Grass-fed
Hand-cut
Supplied frozen
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
