The finest English rib eye steaks, hand cut and aged for a minimum 21 days. Boneless and individually vacuumed packed.
Instructions: Defrost in fridge for 24 hours and remove any packaging and cling film before cooking. Add seasoning. Pre heat frying pan add knob of butter and wait until it is sizzling. Fry for two and a half minutes on each side turning once only. Allow to rest in warm area with a knob of butter on top for at least 5 minutes before serving. Adjust timings to suit doneness. (above method will cook to medium well)