The Buffalo Ribeye Steak is Steve's personal favourite - and he knows a thing or two about steaks.
Matured on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour.
Ribeye steak has a natural marbling of fat which melts while cooking to leave a juicy & succulent piece of meat.
Why Choose Buffalo?.....
…..Half the fat of beef and twice the flavour.
Flavour: Buffalo meat offers a unique taste that is often described as richer and more robust than beef. The naturally lean meat boasts a slightly sweeter flavour profile, which can add a delightful twist to your favourite recipes.
Healthier Option: Buffalo meat is well-known for its impressive nutritional values. It is naturally lower in fat, calories, and cholesterol compared to beef, making it an excellent choice for health-conscious individuals. With higher protein content, it's a healthy choice that doesn't compromise on taste.
Find out more about the nutritional benefits of buffalo meat on our blog: Discover Why Buffalo Is Healthier Than Beef, Pork, and Chicken. Enjoy the bold flavours, lean quality, and healthier profile of buffalo meat in your cooking.
***HIGH PROTEIN PRODUCT*** 31.5g protein (per 100g) compared to beef equivalent 21g protein (per 100g)
Pack of 2x227g/8oz Steak
Dependant on availability this product may only available frozen or previously frozen.
I love these steaks, full of flavour, very tasty. Thick cut so at least 4 -5 mins either side, then rest.
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For best results, ensure that your steak is at room temperature before it goes anywhere near a pan.
Rub it all over with good olive oil and season well with salt and pepper.
(Contrary to popular belief, salt will not dehydrate the steak).
How long you cook it for depends on how you like it cooked and the thickness of the steak.
As a general rule of thumb, for an 8oz steak:
Blue - 1 minute each side
Rare - 1.5 minutes each side
Medium Rare - 2 minutes each side
Medium - 2.5 minutes each side
Medium Well - 3 minutes each side
Well Done - About 4 to 5 minutes each side
Remember to let your steak rest for 5-10 minutes after it comes out of the pan.
Resting the meat is crucially important. When you cook a piece of meat the heat of the appliance pushes the juice out of the muscle towards the surface where some of it evaporates. Resting allows the remaining juices to sink back into the meat and redistribute so you are left with a much more tender cut.
Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.