Stockyard Beef Ribeye Steak from FINE & WILD UK, showcasing premium Australian Black Angus beef with rich marbling and tender texture.

Australian Black Angus Ribeye

Name: Australian Black Angus Ribeye Steak | FINE & WILD
Brand: ALBION FINE FOODS
SKU: ANGUSRIB350
Price: 27.0 GBP
Availability: OutOfStock
Rating: 4.3 (3 reviews)

£31.50

300g 350g 400g 450g

Variant

☆ Staff Choice ☆ Queensland, Australia

Australian Black Angus from the ribeye sourced from the most highly regarded farms in the country. The most generously marbled of the everyday steaks, juicy and forgiving to cook.

Australian Black Angus Ribeye

£31.50

Australian Black Angus is the benchmark for everyday premium steak. The breed marbles readily, and Australia's long grain-feed programmes build on that — laying down the fine, even fat that keeps a steak juicy and full of flavour. Almost all of it is MSA graded, a paddock-to-plate system that assesses the carcass before it's cut, which is why the eating quality is so reliable.

We draw ours from some of the country's best. Stockyard, family-owned and third-generation, grain-finishes its Angus for over 200 days at the Kerwee Feedlot in Queensland. Omugi, supplying the premium Japanese market since 1988, finishes its cattle on a custom barley ration for a clean, sweet flavour and a lighter fat.

The ribeye is the most generously marbled of the classic steaks, cut from the muscle along the upper rib. The fat renders as it cooks, basting the steak from within — juicy, rich and forgiving. We cut every steak by hand and blast-freeze it to −28°C, frozen individually and vacuum-sealed so it arrives in the condition it left us.

Origin: Australia

Ingredients: Australian Black Angus beef (ribeye)

Storage: Arrives frozen — keep frozen until ready to use. Defrost in the refrigerator for 12–24 hours before cooking.

Remove the ribeye from the freezer and defrost in the refrigerator for 12–24 hours. Once defrosted, take the steak out of the fridge 15–20 minutes before cooking. Pat the surface dry with kitchen paper. Season generously with flaky sea salt.

Get a heavy pan or griddle properly hot — smoking hot. Add a thin film of a high smoke-point oil (rapeseed or groundnut). Place the steak in the pan and sear for 2–3 minutes per side without moving it, until a deep golden-brown crust forms. If there is a fat cap along the edge, stand the steak on its side and render it for 30 seconds.

For a 300–350g steak at standard thickness, the pan sear alone should bring you to medium-rare. For a 400g steak or anything over 3cm thick, finish in a 180°C oven for 3–5 minutes after searing. Use a probe thermometer if you have one — target 52–55°C at the thickest point for medium-rare.

Ribeye benefits from being taken slightly closer to medium than you might with a fillet or sirloin. The intramuscular fat in the ribeye needs a little more heat to render properly and develop its full flavour — 55°C (medium-rare to medium) is the sweet spot for this cut.

Rest for 5–8 minutes before serving. Slice against the grain if sharing, or serve whole.

This is a versatile, crowd-pleasing steak. It works with almost anything: chips, a green salad, roasted vegetables, béarnaise sauce, chimichurri, or just a knob of butter melted over the top as it rests. It is also excellent on the barbecue — sear over direct heat, then move to indirect for a few minutes if needed.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description