Free Standard Delivery Over £60! (Including Weekends)
Over 28,000 Reviews ★★★★★
Rib Eye Steak - 32 Day Dry Aged
you may also like the following to go with your Rib Eye Steak - 32 Day Dry Aged
Description
Award-Winning Steak - Highly Commended 'Best Beef Product' - Meat Management
Cut from the rib primal and dry-aged for a minimum of 32 days, our rib eye steak is all about marbling, flavour, and succulence. The signature 'eye' of fat melts beautifully as it cooks, basting the meat from within and delivering a buttery texture and bold beefy taste.
Known as a butcher's cut, the dry aged rib eye steak is traditionally one they'd keep for themselves - and it's easy to see why. With its generous fat content and tender bite, it's a cut that performs just as well in a hot pan as it does on a barbecue.
Perfect for both midweek indulgence and weekend feasts, this steak comes from heritage-breed cattle raised slowly on lush British pastures for maximum flavour. Whether you're after a special-occasion centrepiece or simply the best way to cook rib eye steak at home, this one won't disappoint.
How to cook 32 day dry aged rib eye steak
A sure fire treat, and a good introduction to prime grass fed native breed and free range steak due to the deep flavour the 32 day dry aged rib eye steak promises. The difference with regular meat when compared with this butcher's steak is instantly recognisable. Serve with home made chips, a summer salad, and a good dollop of hollandaise sauce.
About the cut
Rib Eye Steak
Also known as Scotch Fillet, the rib eye steak is taken from the rib primal of a beef animal with the bone removed. It's traditionally known as a butcher's cut because the butcher would reserve certain tasty cuts for himself, the rib eye being one of them. As it comes from the upper rib cage, the muscles are underused with more fat, promising tender and well marbled meat.
About the breed
Heritage
we'll choose from our selection of available breeds
It's good to eat and enjoy heritage breed meat from British breeds, showing farmers that there is a market for their herds and flocks and encourage them to rear them. Without a demand for their meat, many breeds would die out altogether. When intensive farming reigned unchallenged in the second half of the last century, many of our traditional breeds all but disappeared because they don't take kindly to factory farming. We want to change this and help more people realise that we need to safeguard the natural biodiversity of our farm animals and to demand meat with intrinsic flavour that comes from higher welfare systems. All of our meat fits that bill perfectly.
How it works
Choose your delivery day. Standard weekday delivery is free on orders over £60
Your fresh meat delivery will arrive in a special stay-chilled insulated box, which will stay cold for up to 72 hours.
All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away.
we guarantee the quality of all our goods and produce
Sirloin Steak - 32 Day Dry Aged
Sirloin Steak - 32 Day Dry Aged
a signature cut & the best of British steak
£34.00
Thick Cut Sirloin Steak - 32 Day Dry Aged
Thick Cut Sirloin Steak - 32 Day Dry Aged
cut thick for more of your favourite steak
£34.00
Thick Cut Rib Eye Steak - 32 Day Dry Aged
Thick Cut Rib Eye Steak - 32 Day Dry Aged
cut thick for more of your favourite steak
£38.00
Tomahawk Steak
Tomahawk Steak
a showstopping steak left on the bone for ultimate flavour
£56.00
Fillet Tail
Fillet Tail
a lean & versatile steak full of flavour
£14.95
Fillet Steak
Fillet Steak
a thick, juicy disc of utterly tender beef
£33.00
Fillet Medallion
Fillet Medallion
round discs of exquisitely tender fillet
£19.95
Côte De Boeuf - 32 Day Dry Aged
Côte De Boeuf - 32 Day Dry Aged
our great taste award-winning prime steak
From:
£26.00
FAQ
Rib eye steak vs sirloin – what's the difference?
Both popular cuts, but with very different personalities. Rib eye steak is known for its marbling, tenderness, and rich, juicy texture - ideal for those who love a flavour-forward cut. Sirloin is leaner with a firmer bite, offering a more subtle beef flavour.
If you're craving succulence and buttery mouthfeel, rib eye wins. For a leaner, classic steakhouse experience, sirloin's your go-to.
How do you cook rib eye steak?
Sear on all sides over high heat, then reduce to medium and cook 3-4 minutes per side. Baste with butter in the final minutes. Aim for an internal temp of 52°C for medium rare.
Where is rib eye steak cut from?
Rib eye comes from the rib primal, specifically the upper rib cage area. It's known for being tender and well-marbled, with a central eye of fat.
What’s the best way to cook rib eye steak at home?
Pan-seared in a heavy pan or griddled over high heat, with basting butter to finish. Let it rest before slicing to lock in the juices.
our farms
We are privileged to work with some of the finest farmers anywhere in the world, who are dedicated to producing food in a regenerative and sustainable way. Generations of craft and experience goes into rearing livestock, and the result is quite simply, better meat.
sustainability mission
We are committed to generate a positive impact for people and planet by producing a local, healthy, and tasty product. Our focus on better meat stands for environmental protection and stakeholder engagement, which provide purpose to everything we do.
Customer reviews
The UK's best online butchers
We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.
