"A centerpiece for meat lovers, this English ribeye, when cooked, releases a core of melting fat that infuses its meat with an intense buttery flavor."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
This English beef ribeye stands out for its abundant marbling, the result of traditional rearing on lush pastures. The central fat, characteristic of this cut, slowly melts during cooking to nourish the meat and give it an exceptional juiciness with buttery notes.
To fully unleash its potential, I recommend cooking it in a very hot cast-iron pan to create a beautiful caramelized crust before letting the meat rest under aluminum foil. At Allaert Meat, we select these cuts with absolute strictness to guarantee consistent tenderness with every cut. Serve it rare or medium-rare, with a pinch of "fleur de sel", to appreciate the firm texture and the herbaceous taste typical of British beef.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Selected livestock
Beef selected for its flavor and texture
We prioritize animals from carefully managed farms, raised on a controlled diet with respect for their natural growth cycle. This yields beautifully marbled, consistent, and flavorful meat that retains its tenderness when cooked. Each cut is selected for its reliable quality, texture, and authentic beef flavor.
Everything you need to know before you buy
FAQ about Beef ribeye (England) | 300 g
What differentiates English ribeye from other origins?
English beef benefits from a damp climate ideal for grass growth, providing a rich diet that results in excellent marbling and a deep herbaceous taste, with a good cover of yellow fat.
What is the difference between a ribeye and an entrecôte?
Although they come from the same muscle (the middle part of the rib cage), ribeye is the boneless Anglo-Saxon cut that precisely isolates the marbled heart and the central fat cap, offering superior juiciness when pan-fried.
How to properly pan-fry this ribeye?
Take the meat out an hour beforehand. Heat a cast-iron skillet until smoking, sear the piece for two to three minutes per side to caramelize the juices, then lower the heat and baste it with its own rendered fat before letting it rest.
Why is it crucial to let meat rest after cooking?
Resting allows the muscle fibers, contracted by the heat, to relax. This redistributes the juices evenly throughout the cut, preventing the ribeye from bleeding out when sliced.
Should you salt ribeye steak before or after cooking?
I recommend generously salting with coarse salt 40 minutes before cooking to season thoroughly and dry the surface, which ensures a well-seared crust. Add just a pinch of fleur de sel at the time of serving for crunch.
What side dish best complements this cut of beef?
To balance the richness of its marbling, opt for roasted new potatoes in beef fat or a pan-fried wild mushroom medley, accompanied by a crushed black pepper sauce or a simple maître d'hôtel butter.
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