Yorkshire Aberdeen Angus · Marbling Grade 7/10 · Hand-cut to your preferred thickness.
The ribeye sits between the chuck and the loin — six muscles working in concert, threaded with fat that melts into the meat as it cooks. We take ours from Aberdeen Angus cattle raised on the Carter family's farm in the Yorkshire Dales, where they spend their full lives on grass.
After slaughter, the whole rib section spends 28 days in our Himalayan salt-block chamber at 1°C and 80% humidity. The salt walls regulate moisture, the cool air firms the surface, and natural enzymes break down the muscle fibres. The result: deeper, beefier flavour and tenderness you simply can't get from a fresh-cut steak.
A great steak is 80% temperature control. Take it out of the fridge 45 minutes before cooking — it needs to come to room temperature so it sears evenly.
Pat dry with paper towel. Salt and pepper both sides 30 minutes before cooking. The salt draws out moisture then reabsorbs it — building a deeper crust.
Use a heavy cast-iron skillet. High heat. Add a neutral oil (rapeseed, sunflower) — never olive. Wait until it just starts to smoke.
2.5 minutes each side for medium-rare on a 2.5cm steak. In the last minute, add butter, garlic and thyme — tilt pan, baste constantly.
Rest the steak for at least half the cooking time — 5 minutes minimum. Skip this and all your hard work bleeds onto the board.
Came beautifully packaged, properly chilled. Followed your cooking guide — 2.5 minutes per side and the result was restaurant-quality. The marbling is exactly as described. Already ordered four more.
The dry-aging really shows. Deeper, beefier flavour than anything from the supermarket. Cut to 3cm thick on request and they were perfect. Five stars without hesitation.
Steak itself was incredible — marbling and aging spot on, and the halal certification gives total peace of mind. The packaging could be a bit more eco-friendly though.
Lean, full-flavoured, classic. The perfect everyday steak.
PREMIUM
The most tender cut. Lean, buttery, restaurant-grade luxury.
Two cuts in one — sirloin one side, fillet the other.
Braise in red wine for fork-tender results.