Salt-Aged Rib-Eye Steaks, Pack of 2 (396g)

Our rib-eye steaks are one of the tastiest steaks going due to their heavy marbling. Hand-cut from the fore rib, we recommend cooking in a griddle or frying pan and keeping it simple with a butter, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Serve with hot horseradish and hand-cut chips or wedges. Steaks arrive with cling film wrapped around them, so don’t forget to remove it prior to cooking. This new steak cutting process ensures all steaks are an even size and thickness. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allowOur rib-eye steaks are one of the tastiest steaks going due to their heavy marbling. Hand-cut from the fore rib, we recommend cooking in a griddle or frying pan and keeping it simple with a butter, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Serve with hot horseradish and hand-cut chips or wedges. Steaks arrive with cling film wrapped around them, so don’t forget to remove it prior to cooking. This new steak cutting process ensures all steaks are an even size and thickness. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow