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rib eye steak with tahini, lemon & spinach cooked


  1. Remove your steak out of the packaging, pat dry and bring to room temperature.
  2. Whisk together the Tahini, honey, lemon & seasoning then reserve.
  3. Pre heat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  4. Season the steak liberally with sea salt just prior to cooking & massage with oil.
  5. Sear the steak on all sides over high heat creating a rich, dark crust then reduce to medium heat
  6. Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
  7. For a medium rare steak, press the steak with your thumb it should have a slight spring to touch & a core temperature of 52°C before resting.
  8. Leave to rest in a warm place for half the cooking time before carving.
rib eye steak with tahini, lemon & spinach cooked