Perhaps one of the most popular steaks that we sell at Turner & George, the rib eye steak has become the cut to enjoy on a Friday night, served with chips, a side salad and a punchy red.
Thick cut with heavy marbling, we mature our rib eyes on the bone for a minimum of 32 days, for maximum flavour.
Our team then cuts and prepares our rib eyes the day before delivery, to ensure optimal freshness.
How to cook the 'Perfect Steak'
Right, so after spending money on a properly sourced, well-aged and marbled piece of meat, the last thing you want to do is mess things up. We know!
So here's five easy points to remember:
BRING TO ROOM TEMPERATURE
Otherwise known as 'tempering' a common mistake is to take your steak straight out of the fridge and bring to room temperature before cooking.
SEASON WELL
Our steaks need no extra adulteration apart from a generous amount of seasoning with Maldon Sea Salt. Avoid table salt at all costs, as this will absorb too quickly and over salt.
SELECT YOUR HEAT SOURCE
Cooking over charcoal is great but make sure your coals have burned down and are coated in white ash. If grilling with pan on the hob, resist adding oil, the fat once the rib eye begins to render will be enough.
MEDIUM-RARE OR MEDIUM?
Some steaks are suited to medium-rare. Some are better suited to Medium and we'd recommend that you go for that with our rib eye steak, grilling to 60°C.
REST, REST, REST
Upon some intense grilling, those fibres in the steak will tighten up, so once done, give your steak a chance to rest That way, all those fantastic juices will reappear for that delicious bite.
