Introducing our Ribeye Steaks. Considered to be one of the tastiest and flavoursome steaks. They are cut from the rib portion that runs along the spine of the cow which does very little work. As a result these ribeye steaks are incredibly tender. They are meticulously trimmed by our Master Butcher so that each piece of meat not only looks good but cooks evenly. So if you enjoy a beef steak with a little more juicy fat and one that cooks closer to medium than rare, this is the steak for you.
When it comes to cooking your steak, keep it simple. Season with good quality salt and freshly ground black pepper with a drizzle of rapeseed oil. Sear in a smoking hot pan for a minute or two on either side. You can also pop in a knob of butter into the pan while cooking your steak along with some whole garlic cloves, thyme or rosemary. These will mix with the butter and steak juices adding another layer of gorgeous flavour.
Be sure to give your steak plenty of time to rest allowing the juices to be reabsorbed so your ribeye is wonderfully moist and tender. Pour the remaining juices over the steak just before serving. The result, delicious and juicy steaks ever time.
Serve with perfectly cooked chips, some seasonal veg and your favourite sauce whether it is béarnaise, rich mushroom or peppercorn. Not forgetting a nice bottle of red wine, of course.
Food and Wine Pairing
To go with your Ribeye Steaks, our Organic Malbec is a classic match! Or why not try one of our other reds from our Favourite Reds Wine Box.
Each pack contains 2 Ribeye Steaks. Each Steak is approximately 250g in weight.
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: email@example.com
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Ingredients: Beef Ribeye Steaks
Storage: Keep refrigerated. Eat within 3 days of opening. Suitable for home freezing. If frozen, use within 1 month. Defrost thoroughly and use within 3 days. Do not refreeze.