Dry Aged Rib Eye Steak
Premium Steak From the Rib Roast
£5.55 – £9.24
- 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.
100% Scotch Beef
Typical Nutritional Values
|Per 100g||Per Serving (100g)|
|Energy (kJ)||1052 kJ||1052 kJ|
|Energy (kcal)||253 kcal||253 kcal|
|Fat||20 g||20 g|
|Saturated Fat||8.9 g||8.9 g|
|Carbohydrates||0 g||0 g|
|Sugars||0 g||0 g|
|Protein||19 g||19 g|
|Salt||0.13 g||0.13 g|
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
Timings are approximate - based on a 1” thick steak, pan fried. This is a guide only.