Rib Eye

Rib Eye

Grill or pan

London's most popular steak! Thick cut with heavy marbling and extra fat content which bastes the meat in its own juices while it cooks to create a moist, tender and intensely flavoursome steak.

2 x 250g +£12.75
2 x 350g +£17.75

£0.00

Qty:

Rib Eye

Cooking tips

Rib Eye

1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)

2. Get your grill or pan smoking hot.

3. At the last minute, season well with East London Steak Co. rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.

4. Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:

250g steak: Medium Rare 4-6 minutes Medium 6-8 minutes Medium Well 8-10 minutes

350g steak: Medium Rare 6-8 minutes Medium 8-10 minutes Medium Well 10-12 minutes

5. Rest on a warm plate, not too hot to touch, for at least 10 minutes.

6. Tuck in and enjoy!


PLEASE NOTE: To cook the perfect roast, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

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