Steaks
Ribeye Steak
Taken from the fore rib, with fat marbled all the way through the muscle and a seam of it around the central eye. That internal fat is the whole argument for ribeye — it melts as the steak cooks and does the seasoning from the inside. It needs a bit more heat and a bit longer than sirloin to render properly; rare ribeye is a waste of the marbling.
- Delivered across Essex from our Braintree base. Free delivery on orders over £40 within 20 miles — check your area.
- Cut to order and packed fresh on the morning of your delivery — never pre-packed to sit on a shelf.
- Prepared in our EC-approved premises. See allergen information.
More from Steaks
Sirloin Steak
Cut from the back, with a firm grain and a band of fat along one edge that bastes the steak as it cooks. The middle ground between rump and fillet: more tender than rump, more flavour than fillet. Render that fat edge first by standing the steak on it, then two or three minutes a side in a properly hot pan. Choose your weight below.
£30.60/kg
T-Bone Steak
Two steaks in one: sirloin on the larger side of the bone, fillet on the smaller. The catch is that they cook at different rates, so angle the pan or the grill to keep the fillet side away from the fiercest heat. A proper sharing steak with the bone left in for flavour — and worth carving off the bone before you slice it.
£29.60/kg
Rump Steak
From the hindquarter, where the muscle works hard — leaner and firmer than sirloin, with the strongest beef flavour of any of the frying steaks. The trade-off is chew, which is why rump rewards a marinade, an honest rest and slicing thinly across the grain. Pound for pound the best value steak on the counter, and the one to buy if you are cooking several.
£17.35/kg
Fillet Steak (Separate)
The tenderloin, a muscle that barely moves and is therefore the most tender beef there is — and, being very lean, the mildest tasting. Thick round medallions that suit a hard sear and a short finish, or beef Wellington. Because there is so little fat to protect it, fillet punishes overcooking more than any other steak: pull it early and let it rest.
£60.15/kg