8oz Ribeye Steak

Big flavour. Proper steak. No restaurant booking required.

Meet your new favourite steak night. The 8oz Ribeye is all about rich flavour, juicy tenderness and that unmistakable ribeye marbling. Perfectly portioned for one seriously satisfying meal, it's made for high-heat searing, smoky BBQs and turning an ordinary night into a steak night.

Fire up the pan. Get the crust going. Let it rest. Then dig in.

Why choose our 8oz ribeye?

• 8oz premium cut: the perfect steakhouse-style portion
• Rich, natural marbling: for a juicy, flavour-packed bite
• Made for home cooking: pan, grill or BBQ
• Premium steak experience: without leaving the house

How to cook an 8oz ribeye steak

Take the steak out of the fridge 30 minutes before cooking and pat it dry. Get a heavy pan or griddle smoking hot, season with salt just before it goes in, and leave it alone for the first couple of minutes so the crust can form. For a steak around 2.5cm thick, allow roughly 2 to 3 minutes a side for rare, 3 to 4 for medium-rare and 4 to 5 for medium. Ribeye carries more fat than sirloin, so it forgives a little extra time and rewards medium-rare, when that marbling has softened and run through the meat. Rest it for five minutes before slicing.

Delivery: Packed and delivered chilled in an insulated box, nationwide across the UK.

8oz ribeye steak FAQs

How much does an 8oz ribeye weigh in grams?

About 227g. It's a generous single portion: enough for one hungry person, or two alongside plenty of sides.

Is ribeye better than sirloin?

Neither is better, they're different. Ribeye has more marbling and a richer, juicier eat. Sirloin is leaner with a firmer bite. If flavour is the priority, ribeye usually wins.

What is the best way to cook ribeye?

Fast and hot. A cast-iron pan, a griddle or a properly hot BBQ all work. Cook it to medium-rare or medium so the fat has time to render, then rest it before cutting.

Should I trim the fat off a ribeye before cooking?

No. The fat and the central "eye" of fat are where much of the flavour comes from. Cook it on, and trim on the plate if you prefer.