Grill Method:
Preparation: Remove the from the fridge 30 minutes before cooking to bring it to room temperature. This step is crucial for even cooking.
Seasoning: Rub the steak with olive oil, sea salt, and cracked black pepper. This simple seasoning enhances the rich, marbled flavours of the ribeye.
Preheat the Grill: Preheat your grill or pan to high heat until it's smoking hot. A hot grill is key to achieving a beautifully grilled with a perfect sear.
Cooking: Grill the for 4-5 minutes on each side for a medium-rare finish. s are best served with a pink, juicy centre.
Resting: Let the steak rest for 5 minutes under foil to allow the juices to settle.
Serve: Serve the with a generous dollop of garlic butter and roasted potatoes on a wooden board for a classic steakhouse presentation.
Oven Method:
Preparation: Preheat your oven to 200C (180C fan) or gas mark 6. Allow the ribeye to reach room temperature before cooking.
Seasoning: Rub the steak with olive oil, salt, and pepper to prepare it for searing.
Searing: Sear the in an ovenproof pan for 2-3 minutes per side until a golden-brown crust forms.
Oven Cooking: Transfer the pan to the preheated oven and cook for 10-12 minutes for a medium-rare result.
Resting: Rest the steak for 5 minutes under foil to keep it tender and juicy.
Serving: Serve the with garlic butter and roasted potatoes for a hearty, satisfying meal.
Learn on the grill or in the oven with these simple steps, ensuring a perfectly medium-rare ribeye every time.

Cook Before Eating. Consume On Day Opened. Store Below 3°C or Freeze on day of purchase for 6-9 Months. Defrost thoroughly in Fridge before cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR