Best of British Rib Eye Steak. Rib Eye is tender because it doesn't get much exercise! It's a muscle where intramuscular fat tends to deposit. This fat is also known as marbling.
Approximate weight per steak 240g.
Does rib-eye steak really get any better than this? Try James Martin's recipe for Rib-Eye Steak with Bearnaise Sauce and Chips. An absolute classic.
What our customers are saying ...
"Absolutely scrummy!" - Patricia R.
All photographs for inspiration only!
Mouth watering and as usual a great cut
Absolutely delicious steak
Following my last review, I had a good chat with Richard. He explained the significant customer desire for lower fat in their food, so I understood the reason my last rib-eye lacked the marbling I wanted. Needless to say, Richard immediately rectified the situation, and I subsequently enjoyed a sublime Withecombe's rib-eye. This is a perfect example of why you should always buy from a local, trusted family butcher. Full marks to Richard and the guys at Withecombe Butchers.
Regrettably I am obliged to confirm disappointment with the flavour of the recently purchased rib-eye steak. Unlike the mouthwatering photo, the steak I received had hardly any marbling at all and it's colour was best described as 'pallid'. At the ripe old age of 73, I'm well used to cooking steaks, and worked as a chef in a pub kitchen cooking steaks in the past, so I like to think I know what I'm doing. I cooked this steak in my usual manner, medium rare, after rubbing oil, seasoning with fresh ground sea salt and black pepper, in a hot pan, finished with a small knob of goat's butter. On a plus note, the steak had the degree of tenderness I'm accustomed to, but the expected flavour was totally lacking. As we all appreciate, fat equates to flavour, so I put the lack of it down to the lack of marbling I noted in the raw steak. I'm sorry to have to write this, guys, but I can only report as I find. However, I can give a big shout out for your sausages, which are up there with the best I've enjoyed ........ and that's from someone who's lived up in the 'Home of the Cumberland Sausage' for a couple of decades!!!!
Have not eaten thsee yet, have no doubt they will be as good as the one's we have puchased in store before lockdown