Dry Aged Rib Eye Steak

Premium Steak From the Rib Roast


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


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.

Visit Make It Scotch for more recipe ideas.

Warm Salad of Balsamic Beef with mustard Dressing – Make It Scotch recipe


100% Scotch Beef


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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