2 x Ribeye steak
From: £12.00(From 6 Reviews)
Description
Fresh ribeye steaks cut to size on order & vacuum packed.
Ribeye steak has become increasingly popular over the last few years, originally an American cut.
Ribeye steak is a really popular steak, Always high in demand for its tenderness and flavour. The best way to cook ribeye steak is on the grill, or pan fry it. But you can cook ribeye steak in the oven as well.
Ribeye's are full of flavour and can be very tender when cooked properly. One of the reasons the rib steak great is their fat content that keeps them so tender.
Fresh cut to order.
Recipes
Ribeye Steak Flatbread with Caramelized Onions, Arugula & Garlic Cream Sauce
Take ribeye steak from the grill to the table in a whole new way by turning it into a luxurious flatbread dinner! Ribeye, known for its marbling and bold flavor, is thinly sliced and layered on top of crispy flatbread with sweet caramelized onions, a garlicky cream sauce, peppery arugula, and a sprinkle of tangy cheese. It’s a fun, shareable meal that feels upscale but is incredibly easy to make—perfect for families or casual entertaining.
Ingredients (Serves 4):
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1 large ribeye steak (about 300–350g)
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2 flatbreads or naan (store-bought or homemade)
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2 tbsp olive oil (plus more for drizzling)
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1 tbsp butter
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1 medium yellow onion, thinly sliced
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2 cups fresh arugula
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100g goat cheese or feta, crumbled
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Salt and freshly ground black pepper
Garlic Cream Sauce:
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3 tbsp cream cheese
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2 tbsp sour cream
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1 garlic clove, minced
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1 tbsp milk
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Pinch of salt
Instructions
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Prepare Garlic Sauce: In a small bowl, mix cream cheese, sour cream, minced garlic, milk, and a pinch of salt until smooth. Set aside.
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Caramelize Onions: Heat 1 tbsp olive oil and 1 tbsp butter in a pan over medium heat. Add sliced onions, cook slowly for 15–20 minutes until deeply golden. Stir occasionally.
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Cook Ribeye: Season the ribeye steak generously with salt and pepper. Heat a skillet over high heat with a drizzle of oil. Sear steak for 2–3 minutes per side until medium-rare. Rest 5 minutes, then slice thinly against the grain.
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Assemble Flatbread: Preheat oven to 200°C (400°F). Place flatbreads on a baking tray. Spread garlic cream sauce evenly over each. Top with caramelized onions and sliced ribeye.
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Bake: Bake for 6–8 minutes until flatbread edges are crisp and warm.
Seasoning & Serving:
Ribeye is simply seasoned with salt and pepper to let its flavor shine. The richness of the cream sauce and sweetness of the onions balance beautifully with the arugula’s bitterness and the tangy cheese. Cut into wedges and serve with a light side salad or roasted cherry tomatoes. Great for sharing!
Link to source!
https://www.beefitswhatsfordinner.com/recipes/recipe/55903/grilled-steak-flatbread
Cooking
The best way to Cook your steak.
Season the meat.
Season the meat with salt and pepper before cooking.
Cook your steak from room temperature.
Don’t forget to bloom the meat.
Meat shouldn't be cooked from cold! Let it warm up a bit. Remove any packaging and wait for at least 10-15 minutes before cooking to bring the meat to room temperature. This ensures consistency when cooking.
Use the right pan and make sure its very hot!
You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to add flavour to the meat, essential for a great taste.
If you are serving the steaks as they are, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, for 5 minutes, then slice thinly against the grain. Resting allows the juices to redistribute from the outside of the steaks, if you slice them too soon, the juices will pour out of them.
When carving cut across the grain.
When looking for the grain, search for small lines running in the same direction across the meat. Cut the meat in the opposite direction that the grain is running.
For a melt-in-your-mouth experience, slice thinly for maximum tenderness.
Rest the meat!!!
Don't rush a good thing. When you've finished cooking, leave to rest in a warm place for 10 minutes. Resting allows the juices to stay in the meat, if you slice them too soon, the juices will pour out of them, and your going to loose some of the flavour.
For best results, serve medium.
Reviews
Gorgeous steak , nice thickness too. Julie Chadwick
Very nice steak. Adrian Wright
Super tasty and great cut of meat. Steve Lammin
Good. Marjorie Taylor
Delicious! Good quality, nice size - slightly uneven butchery. Philip Davis