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Native Breed Beef Rib Eye Steaks

Beef ribeye steaks from rare breed, grass fed cattle reared on our own farms From the inside of the rib, with a real beefy flavour and a seam of fat that keeps the steak moist as it cooks. Better when not under cooked. Our steaks are dry aged for a minimum of 28 days before being hand cut to your preferred size.

Beef ribeye steaks from rare breed, grass fed cattle reared on our own farms

From the inside of the rib, with a real beefy flavour and a seam of fat that keeps the steak moist as it cooks. Better when not under cooked. Our steaks are dry aged for a minimum of 28 days before being hand cut to your preferred size.

BBQ and Grilling



The rib eye steak is cut from one of the fore ribs of the animal and in the UK is usually off the bone. The part of the rib cage that the steak is from allows it to be a lightly worked muscle making it tender and with a good fat content.

A great rib eye steak needs to be at least an inch thick, dry aged and with plenty of fat. Keeping to a big thick steak allows for the formation of a good “crust” on the outside with all the associated flavour whilst retaining some moisture in the centre. The fat content is what gives the rib eye it’s flavour and comes from the meat itself as well as the surrounding tissue. There should be a good marbling of fat running through the meat and a nice thick block of fat at one end of the steak.

Rib eyes are best when cooked for a little longer than other steaks to make the most of breaking down the fat and infusing the flavour into the meat.

Although you can cook rib eyes on the BBQ grill there are some disadvantages to losing that marvellous fat content and flavour to the flames and heat. Cooking in a good old fashioned cast iron frying pan will allow the steak to cook in it’s own juices and absorb the flavour from the fat.

With good quality dry aged steak, I’m a big fan of letting the quality of the meat speak for itself and just seasoning with salt (a mixture of sea salt and smoked sea salt is good). Bring your rib eye out of the fridge and allow it to come to room temperature for at least an hour before cooking, this allows the chill to leave the meat. Then season it with sea salt just before hitting the pan.

You shouldn’t need to use oil, but if you’re worried about sticking to the pan, Yorkshire rapeseed oil is a great choice for cooking your steak as it has a high smoking and burn point, add some massaged into the steak just before hitting the hot pan, rather than adding it to the pan itself. This will give you a great maillard (the crust) on the steak without the need to open all your windows.

Get your pan really hot before adding your steak. A good test is to hold your hand just above the pan. It should be too painful to bear if your pan is hot enough.

When your pan is hot enough, make sure the steak is dry on the outside and then season well with sea salt.

Add the steak to the pan and allow it to sit for a couple of minutes before turning it. Don’t be tempted to move the pan around, it’s important that the steak makes contact with the pan to form the crust we’re looking for. Turn the steak every couple of minutes until you’ve reached perfection.

Give the steak enough time to cook and render the fat rather than going for a cheffy rare steak, that’s great with some other lean steaks like fillet, but your rib eye deserves a slower pace and more care. An inch thick rib eye probably needs 6 – 8 minutes in total for medium. If you’re fanatical about it, the internal temperature should be around 68 C when it leaves the pan for a medium steak, which will make it around 70 c when it’s been rested.

In the final minute of cooking your steak add plenty of good quality grass fed butter to the pan and spoon it over the steak to baste it. Remove the steak from the pan and allow it to rest for 10 minutes.


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Taste Tradition Meat Delivery Box

Our delivery service allows you to pick a delivery date in advance when you reach the checkout.

Next day delivery is free on orders over £45.

Our deliveries are Wednesday to Friday. If you require a different delivery day, please ask.

We deliver throughout the UK mainland on a pre-noon service with a few exceptions listed here.

We have free local deliveries in Skipton, Harrogate, Ilkley, Otley, Ripon, Grassington and Pateley Bridge to certain postcodes through our Grid Iron Meat website.

Your order will be kept fresh in our insulated boxes and the box can be used as storage for larger cuts if you replace or re-freeze the ice sheets. This comes in very handy when you don’t have enough room in your fridge on busy special occasions.

How to store meat


Most of the meat we sell is at it’s best the day it’s delivered to you and will have a limited period within which you can use it. The exception to this is beef, where the flavour and texture may become better from a few days or more of ageing in the fridge, depending on the cut and your particular taste.

It is best to keep all raw meat as close to freezing point as possible, our recommendation is below 3°c. Keep your meat in the coldest part of the fridge. If your meat came in a vacuum pack, it can be kept in this until you’re ready to use it. If it came in a shrink wrapped tray, then remove from the tray, pat dry with paper towel and re-wrap in cling film or keep in a sealed container.

You should cook your meat within a few days if it’s a larger cut. If it’s minced or diced it should be cooked within a day or so of arrival. Meats in a larger cut with hard fat such as beef, mutton and lamb will keep best.

If you want to keep your meat for longer the best option is freezing. This should be done as soon as possible after the meat has arrived. If the meat has arrived in a vacuum pack from us this will be perfect for freezing unopened.

Beef and lamb will keep for up to a year when frozen properly. Pork will keep for 6 months and poultry for 3 months.

Keep in mind that freezing meat will cause changes in the quality and structure. Ice crystals will form and this will cause moisture loss. The freezer can cause damage to the surface of the meat, known as freezer burn, that will make the meat taste off.

Freeze meat as fast as possible in a freezer at a very low temperature. If possible keep in the vacuum pack that it arrived in. If re-wrapping try to avoid any air pockets and wrap as tightly as possible. For smaller cuts of meat and mince etc, keep the portion size as small as possible and wrap in a number of layers of good quality bags or cling film. If possible use a final layer of paper or foil to prevent exposure to light.

For some larger cuts of beef, you can keep them in the fridge at home covered loosely with some paper (ideally on a rack to allow air to circulate).

The main causes of problems are oxygen and light, microbes and bacteria and warm temperatures. Microbes are always present on the surface of meat regardless of the source and quality.