Black Angus Ireland Rib Eye

Juicy, full of character and loved by true steak enthusiasts.

Our Irish Black Angus Rib-Eye comes from carefully selected Angus cattle raised on Ireland’s lush green pastures. The mild climate, natural grazing and slow growth create exceptionally flavourful beef with a rich and pure taste.

The Rib-Eye is considered one of the world’s most loved steaks — and for good reason. This cut is famous for its rich flavour, buttery tenderness and outstanding juiciness. Whether grilled, barbecued or pan-seared, it delivers a memorable eating experience every time.

A steak that impresses from the first aroma on the grill to the final bite.

What to expect:

🥩 Rich and full beef flavour
🥩 Exceptionally juicy and tender
🥩 A favourite among true steak lovers
🥩 Freshly cut, never frozen
🥩 Individually vacuum packed

Perfect for BBQ, grill or pan. Season simply and let the quality speak for itself.

How to Cook the Perfect Irish Rib-Eye

1. Bring the meat to temperature
   Take the rib-eye out of the fridge and leave it for 30 to 45 minutes in its vacuum packaging.
2. Pat dry and season simply
   Pat the steak dry. Season just before cooking with coarse sea salt. Add pepper after cooking for the best result.
3. Use high heat
   Heat your pan, grill or BBQ until very hot. In a pan, add a little high-smoke-point oil.
4. Sear quickly and intensely
   Cook the rib-eye for 2 to 3 minutes per side until a beautiful crust forms.
5. Finish gently
   Lower the heat or move the steak to a cooler zone on the BBQ. Cook to your preferred core temperature:
   • Blue: 45–48°C
   • Rare: 50–52°C
   • Medium rare: 54–56°C
   • Medium: 58–60°C
6. Let it rest
   Rest the steak for 5 to 8 minutes under loose aluminium foil.
7. Finish and serve
   Slice against the grain. Finish with pepper, fleur de sel or a knob of herb butter.