Half Price British Rib Eye Steak now £10 per kilo @ Morrisons
858°Expired

Half Price British Rib Eye Steak now £10 per kilo @ Morrisons

£10£2050%Morrisons Deals
40
Found 30th Apr
One week Half Price offer on British Rib Eye meat until 08/05

2933189.jpg
--
Cooking Guidelines

Shallow Fry - From Chilled. Cooking appliances vary. These instructions are given as a guide.

Please ensure that the product is piping hot throughout before serving.

Please remove all packaging before cooking/defrosting.

Remove from fridge 10 minutes before cooking to allow meat to warm at room temperature. Ensure pan is hot by pre-heating over a high heat before adding a little oil and then turning the heat down to medium. Season meat and add to the pan. Ensure the meat is fully sealed on all sides.

Medium: Fry for 3 minutes on each side.

Well done: Extend cooking time until cooked to preference. Remove from heat, cover and keep warm to allow to rest for 5- 10 minutes before serving. Serve and enjoy.

--
Also 40% rump steaks
British Rump Steak Large
British Rump Steak Standard
British Rump Steak Thick Cut
Community Updates

Groups

Top comments
arch6849 m ago

worst cooking instructions ever!


Thanks for sharing. Bit of a pointless post unless you explain to us what are the 'best cooking instructions ever!'
40 Comments
Thank you for this I will be getting one today!
great family steak night tonight
worst cooking instructions ever!
arch6849 m ago

worst cooking instructions ever!


Thanks for sharing. Bit of a pointless post unless you explain to us what are the 'best cooking instructions ever!'
Damn, you beat me to it this time

Excellent offer, and unlike last time it's on all week rather than just for the weekend.
Thanks for the heads up. Great price! Got my usual 5cm thick slices for the freezer.
Blimey that's cheap. Since getting a sous vide, you just can't beat a nice steak.
33721811-vYEtk.jpg
Brilliant deal.
Only 100% British??

I'm holding out for 110%
topazz12 h, 10 m ago

Thanks for sharing. Bit of a pointless post unless you explain to us what …Thanks for sharing. Bit of a pointless post unless you explain to us what are the 'best cooking instructions ever!'


For perfect medium rare: season with salt/pepper/chilli flakes. Put it for 1-2h at 54C in sous vide (anova for example), then depending on thickness (less than 2cm vs 2cm or more) 15-30 seconds each side on an ultra hot preheated cast iron pan. Enjoy.
Cold not kosher
Cheers - attractive price if good quality.. thankfully weather improving for long weekend barbie
Are they generally cut thin as per image?
Are they all pre-cut or can you request a thicker cut from the butcher instore?
Nice - have a load in the freezer from when this deal was on a few weeks ago - will grab some more.
bushman1 h, 13 m ago

Cheers - attractive price if good quality.. thankfully weather improving …Cheers - attractive price if good quality.. thankfully weather improving for long weekend barbieAre they generally cut thin as per image?Are they all pre-cut or can you request a thicker cut from the butcher instore?


You can request whatever size you like 😁 just ask the butcher on the counter and they'll cut it to any size you like.
Great deal. Is there ever a steak deal on here that doesn't come with expert chefs repeating the same cooking instructions you've read a thousand times.?
kramer208812 m ago

Great deal. Is there ever a steak deal on here that doesn't come with …Great deal. Is there ever a steak deal on here that doesn't come with expert chefs repeating the same cooking instructions you've read a thousand times.?


Someone got out of the wrong side of the bed this morning Mr(Mrs?) grumpy. Not much else to talk about with a steak deal. Sous vide cooking at home is new to me, seen it used on masterchef etc but didn't realise it is increasingly popular and affordable.
Any idea if you can ask for a "Cowboy Steak" similar to what Lidl had on offer a few weeks back? I have been desperate to have another since the lidl offer but everywhere was £25 plus but if that cut is included in this offer or even a reduced price I will deffo be buying tonight/
topazz10 h, 38 m ago

Someone got out of the wrong side of the bed this morning Mr(Mrs?) grumpy. …Someone got out of the wrong side of the bed this morning Mr(Mrs?) grumpy. Not much else to talk about with a steak deal. Sous vide cooking at home is new to me, seen it used on masterchef etc but didn't realise it is increasingly popular and affordable.

Got an anova last year, there's usually deals on or can just ask them for a discount. It's obviously more work than just cooking it regularly but steaks and chicken just taste so much better.
Josh_Dempsey11 h, 32 m ago

You can request whatever size you like 😁 just ask the butcher on the …You can request whatever size you like 😁 just ask the butcher on the counter and they'll cut it to any size you like.


Thanks to Cathay for the heads up and much obliged to Josh for the butchers tip. Just made it home from my Wimbledon branch having had a chat with the Morrisons butcher as advised by Josh. Butcher happy as no work required... customer happy as bespoke slices up to me & barbie guests this weekend
HEAVEN -
33728222-Snvkl.jpgTake a look at a real ribeye steak...
bushman2 h, 37 m ago

Thanks to Cathay for the heads up and much obliged to Josh for the …Thanks to Cathay for the heads up and much obliged to Josh for the butchers tip. Just made it home from my Wimbledon branch having had a chat with the Morrisons butcher as advised by Josh. Butcher happy as no work required... customer happy as bespoke slices up to me & barbie guests this weekend HEAVEN - [Image] Take a look at a real ribeye steak...


The last time I got some I wondered if they would sell the whole joint but, although it sounds silly, I was a bit timid to ask. Good to know they may be prepared to do it!
jimmyw56611 h, 17 m ago

The last time I got some I wondered if they would sell the whole joint …The last time I got some I wondered if they would sell the whole joint but, although it sounds silly, I was a bit timid to ask. Good to know they may be prepared to do it!



Hey jimmy, guess no harm in asking... as they say "If the wheel doesn't squeak, it gets no oil". However, cannot confirm its a given they will part with bulk joint, particularly when there is a run on a popular promotion (they then have hassle to issue a price rain check for pissed off customers who have lost out due to oos. Should also perhaps add caveat that I encountered unusual set of circumstances, having to wait at meat counter for at least 10 minutes with nobody in sight. When the butcher finally put in an appearance he was very apologetic and pretty much caught on the back foot... perhaps explaining reason for his compliance with my bulk request. Must add that initially concerned about potential quality issue prior purchase, but so far looks pretty decent - visually anyway
Thanks for this. 90 seconds on the grill pan between each flip/90' rotation saw a very nice familiy steak dinner.
Thanks OP I'll be off for a couple o Kilos later :-)
For perfect medium rare: season with salt/pepper/chilli flakes. Put it for 1-2h at 54C in sous vide (anova for example), then depending on thickness (less than 2cm vs 2cm or more) 15-30 seconds each side on an ultra hot preheated cast iron pan. Enjoy.


WTF is a "sous vide" and how many here are likely to have one! Talk frying pans man!
hearts28 m ago

For perfect medium rare: season with salt/pepper/chilli flakes. Put it for …For perfect medium rare: season with salt/pepper/chilli flakes. Put it for 1-2h at 54C in sous vide (anova for example), then depending on thickness (less than 2cm vs 2cm or more) 15-30 seconds each side on an ultra hot preheated cast iron pan. Enjoy.WTF is a "sous vide" and how many here are likely to have one! Talk frying pans man!



You pop your meat in a plastic bag, sook out the air and then cook it in a water bath at a low fixed temperature for a long time. This makes ist nice and tender. Then you whap it in a frying pan to hide the fact that sous vide meat looks like afterbirth from an Alien movie
endothecat30th Apr

For perfect medium rare: season with salt/pepper/chilli flakes. Put it for …For perfect medium rare: season with salt/pepper/chilli flakes. Put it for 1-2h at 54C in sous vide (anova for example), then depending on thickness (less than 2cm vs 2cm or more) 15-30 seconds each side on an ultra hot preheated cast iron pan. Enjoy.



Chilli flakes? No, just no
Thanks OP for the deal, and @Josh_Dempsey for the butcher tip. I like my steaks thicker than they usually cut them, so I'll either ask for a whole joint or thicker ones.

As for cooking instructions for the usual cuts: season with rock salt and black pepper, put on a hot frying pan with some oil/butter, cook on high for 1 minute each side to sear it, lower the heat to low/medium and cook for another 1 and a half to 2 minutes, depending on the thickness, turning it a couple of times. Let it rest while you use the same pan on high for some chestnut mushrooms with garlic, salt and pepper. Add chips and some peppercorn sauce and you're in for a treat
Thats never a picture of a good steak - yuck
marlonlorencetti6 m ago

Thanks OP for the deal, and @Josh_Dempsey for the butcher tip. I like my …Thanks OP for the deal, and @Josh_Dempsey for the butcher tip. I like my steaks thicker than they usually cut them, so I'll either ask for a whole joint or thicker ones. As for cooking instructions for the usual cuts: season with rock salt and black pepper, put on a hot frying pan with some oil/butter, cook on high for 1 minute each side to sear it, lower the heat to low/medium and cook for another 1 and a half to 2 minutes, depending on the thickness, turning it a couple of times. Let it rest while you use the same pan on high for some chestnut mushrooms with garlic, salt and pepper. Add chips and some peppercorn sauce and you're in for a treat



If I have the time, reverse sear all the way! Reverse sear finished on the BBQ? Heaven
topazz30th Apr

Thanks for sharing. Bit of a pointless post unless you explain to us what …Thanks for sharing. Bit of a pointless post unless you explain to us what are the 'best cooking instructions ever!'


never cook from chilled to start.

Bring the steak up to room temperature.
Mix a knob of butter and olive oil into a pan (skillet if you have one) with some fresh herbs of your choice.
Season the steak before placing into the pan on one side
Put the steak into the pan seasoned side down and leave for 1- 2 minutes depending on how you like your steak.
then turn over and season the other side, again a further 1 minute.
Then turn off the heat and allow the steak to rest for 1 - 3 minutes in the pan depending upon how you like it cooked.
Take it out and enjoy
nevergofull21 m ago

never cook from chilled to start


I agree with that 100%, but then you lost me. Have never heard of anyone adding fresh herbs (or a mix of fats) to the pan.

I suspect I'm a bit of a salt and pepper, wee dash of oil purist, but the simple ways seem to be the best when it comes to steak. Although the Paupered Chef (I think) did a nice recipe for "butter steak" which was basically butter basted steak with garlic in the pan.
hearts2 h, 13 m ago

For perfect medium rare: season with salt/pepper/chilli flakes. Put it for …For perfect medium rare: season with salt/pepper/chilli flakes. Put it for 1-2h at 54C in sous vide (anova for example), then depending on thickness (less than 2cm vs 2cm or more) 15-30 seconds each side on an ultra hot preheated cast iron pan. Enjoy.WTF is a "sous vide" and how many here are likely to have one! Talk frying pans man!



Have to agree. Don't usually get dragged into these celebrity chef style discussions, but if you prefer a putrid looking grey mulsh at the meat's core (finished with external sear) then go for this method... all good & well if you are talking a tough joint (or stewing steak) where you want to render tough collagen gristle etc. After all, this exotic sounding preparation method has it's roots in industrial-style meat preservation. Why would you want to murder a ribeye steak like this? It's one of the most flavourful yet tender (can tear it apart with your fingers at bbq) cuts of meat which (if initially just brought up to room temperature) will sear up beautifully on a griddle pan or delightfully on a charcoal grid... leaving the cooked but succulent centre red, pink or even greyish if you wish. Don't bully beef your noble steak... however "sexy" they may attempt to make it sound!
Which is the better steak, Sirloin or Ribeye?
Naqvi44 m ago

Which is the better steak, Sirloin or Ribeye?



Down to personal choice really. Flavour probably on a par for both except the fat marbling seams within the ribeye gives stunning flavour effect particularly if barbied on charcoal. In terms of tenderness & meat texture... although both relatively soft, the ribeye tend to have looser textured flesh as that cut does less work than sirloin. Fillet is the most tender but some say it lacks full flavour and fat, so in a sense it is more suitable for high end meals with a flavouful sauce. My 10 cents worth - not being a chef, just a lowly weekend cook
I have had steak every day for the last 3 days and enjoying it more and more every day. I went to the butcher section and bought a 1.1kg joint of ribeye but no idea if I can cook as a complete joint? Any suggestions or is it best to cut into steaks?

God knows why I got one that big lol but I have.
was just gonna say ask the butcher to cut to the size you want dont feel you have to take whats precut
Got the rib eye from Morrison when it was the only one sale. Daughter said the meat was tough although it was medium well done, did mine rare to medium rare it was still tough compared to Asda or Sainsbury rib eye. Worst rib eye I had. Not going back to Morrisons for steaks.
tomandlauren20156 h, 36 m ago

I have had steak every day for the last 3 days and enjoying it more and …I have had steak every day for the last 3 days and enjoying it more and more every day. I went to the butcher section and bought a 1.1kg joint of ribeye but no idea if I can cook as a complete joint? Any suggestions or is it best to cut into steaks?God knows why I got one that big lol but I have.



Big?? I'm saddled with a pre-vacuum packed 3.7kg section and looking forward to several feasts of 2inch thick steaks. Seriously, it may be quite delicious as a roast but sliced into steaks of your choice you cannot go wrong. Either way... enjoy
Just had 2 steaks in 3 days from Morrison's. So much tougher than Aldi rib eye
amoulden4th May

Just had 2 steaks in 3 days from Morrison's. So much tougher than Aldi rib …Just had 2 steaks in 3 days from Morrison's. So much tougher than Aldi rib eye


Our steaks were more tender, juicier and tastier than Aldi’s.
Post a comment
Avatar
@
    Text