Thick Cut Ribeye Steak
25% off
Code: B2746

Thick Cut Ribeye Steak

Tender and generously marbled Ribeye Steak, cut extra thick to lock in the succulence. Simply sea...

Product Description
0.350 KGS
25% off
£13.50 £18.00

0.35 (Serves 1)

Added to basket Adding to cart… The item has been added
Thick Cut Ribeye Steak
£13.50 £18.00

0.35 (Serves 1)

Added to basket

Thick Cut Ribeye Steak

£13.50 £18.00

0.35 (Serves 1)

Added to basket

Product description

Tender and generously marbled Ribeye Steak, cut extra thick to lock in the succulence. Simply season with sea salt and a touch of black pepper to enjoy the natural flavour and richness.


  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. Shelf life defrosted: Store in refrigerator and use within 24 hours


​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 30 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 3-4 minutes you will need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.

Rare: - medium rare 5«-6 minutes in total - rest for 6. Internal temperature 45- 52°C

Medium- medium well 8-9 minutes in total - rest for 4. Internal temperature 55- 62°C

Well done: 10 - 12 minutes in total - rest for 1-2. Internal temperature 65-70°C

Remove from the pan, cover loosely with foil and rest in a warm place for the recommended time.

Cooking appliances vary in performance, these are guidelines only.

Low temperature

Cooking guidelines from defrosted: preheat the oven to 80°C 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 3-4 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 1- 1« hours. 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.


Typical per 100g
Energy: 1052kJ/ 253 kcal
Fat: 19.8g, of which Saturates: 8.9g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 18.8g
Salt: 0.13g


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.