Dry Aged Rib Eye Steak

Dry Aged Rib Eye Steak

Premium Steak From the Rib Roast

£6.50 – £10.70

  • Tender With Rich Marbling
  • Intense Rich Beef Flavour
  • Superior Steak Cut & Firm Favourite
Category:

Description

The chef's favourite, tender and flavoursome. Taken from the prime rib located between the chuck and loin. This well marbled steak has a beneficial effect on the juiciness and flavour of the steak, helping to keep moisture in the meat, melting as it cooks.

Ingredients

100% Scotch Beef

Nutrition

Typical Nutritional Values

 Per 100gPer Serving (100g)
Energy (kJ)1052 kJ1052 kJ
Energy (kcal)253 kcal253 kcal
Fat20 g20 g
Saturated Fat8.9 g8.9 g
Carbohydrates0 g0 g
Sugars0 g0 g
Protein19 g19 g
Salt0.13 g0.13 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

Bring Meat to room temperature before cooking.

Blue - Seared outside, 1 minute each side, ensure all edges
are sealed. 100% red centre. Internal temp: 10-29ºC.
Should feel spongy with no resistance

Rare - Seared outside, 2½ minutes each side. 75% red centre.
Internal temp: 30-51ºC. Should feel soft and spongy
with slight resistance.

Medium Rare - Seared outside, 3-4 minutes each side.50% red centre.
Internal temp: 57-63ºC. Should feel fairly soft, fairly
spongy and slightly springy.

Medium - Seared outside, 4 minute each side. 25% red centre.
Internal temp: 63-68ºC. Should feel firm and springy.

Medium Well - 5 minutes each side Slight hint of pink. Internal temp:
72-77ºC. Should feel firm with a slight spring.

Well Done - 6 minutes each side. 100% brown throughout. Internal
temp: 77ºC+. Should feel very firm and will spring
back quickly.

Timings are approximate - based on a 1” thick steak, pan fried. This is a guide only.

Additional information

Weight N/A

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