brilliant so tender and full of flavour
brilliant so tender and full of flavour , i ended having the other the following day. I have now bought more
Excellent steak, but do not overcook!
Excellent steak! I pour a generous amount of sunflower oil into a large, thick stainless steel frying pan and heat it to high temperature. Then I follow my 30 + 30 + 30 + 30 rule, using a timer. I fry one side for 30 seconds, turn over and fry the other side for 30 seconds. Repeat. Total frying time 2 minutes. Remove the steak to rest for a few minutes. Beware that it spits and splatters like crazy in the pan, so it's worth putting on safety specs! Finally, pour off the oil and deglaze the pan with some water over high heat. This gives a delicious jus to pour over the finished steak. This method works every time.
Thank you Tesco
It is the best piece of steak there is nicely marbled and lovely flavour. I live on my own and some times use it as a roast cooked rare Lovely offer. Thank you Tescos..
This is a regular purchase: Ribeye steak is my fav
This is a regular purchase: Ribeye steak is my favourite cut of steak. It has sufficient fat to give taste and is tender if not over cooked. I use a cast iron griddle pan as hot as possible, season and butter the steak and cook for 1 minute each side. Delicious.
easy cook and really tasty
always really good quality, we prefer this to sunday lunch roast! Just add home made chips and plenty of salad - a butter covered corn cob also goes well with it
Excellent rib eye steaks, possibly the best we've
Excellent rib eye steaks, possibly the best we've had. tender and flavourful. Yes some fat in middle, but that is what rib eye is supposed to have, it makes it tender and gives flavour. We like it rare.
Ours was the best ever Aberdeen Angus hung for 28 days
Cooked on a griddle tender and delicious flavour definitely recommend
Consistently good, I keep it another week in the fridge before using it, always bought from butchers before but this is as good.
Just as well we all have different tastes. I have these every 2 weeks, just the right thickness for me, never had a bad one, salt for 10 mins before cooking, red hot butter in a pan fry quicly to crisp both sides and pour juices over steak, delicious with butter garlic bread