Firstly place your cast iron skillet on a medium high heat. Give the skillet 3 minutes to heat or until very hot. Meanwhile dry and season your dry aged ribeye steak well with salt and pepper. lightly oil the pan with a high smoke point oil.

Add the steak to the pan laying away from you. Cook for 2 minutes either side for perfect medium rare

lower the heat and add thyme, garlic and butter and baste well for added flavouring. rest the steak for 5 mins in a lukewarm place for the ideal tender and juicy steak.

All our meat is delivered frozen.

We deliver it to you in insulated sustainable wool packaging that can keep it frozen for 72hrs. When you receive your meat please put it straight in the freezer. Even if it has defrosted it is ok to put back in the freezer as long as it is not warm.

We deliver it frozen for a number of critical reasons:

• Natures preservative. Freezing is one of the most ancient of all methods of preservation. We firmly believe that when frozen rapidly there is no loss of quality in the meat.

• Sustainability. By freezing our meat we can ensure there is as close to zero waste as possible. Our meat is frozen as soon as it is butchered in protective packaging that allows us to keep the meat perfectly for over a year. This is vs 10 days for fresh.

• Seasonality. Like vegetables, meat has a season. By freezing our meat we can select our produce when it is at its very best. Fresh meat butchers cannot do this and you can taste the difference in our meat.

• Better supporting farmers. For our farmers it is most profitable for them to get the produce off the farm as soon as it is ready. This allows us to support them better.