Danish Crown

Danish Crown ribeye steak with chilli butter, triple cooked fries and buttered greens

Danish Crown Ribeye Steak

26th September, 2014

Simplicity is the key to letting our beautiful, rich rib-eyes shine. Our new beef maturation room with Himalayan salt rock will age your steak perfectly meaning a kick from the chilli butter is all they need. Triple-cooked fries are a decadent treat whilst the greens add that reassuring health-factor!


  • Danish Crown beef ribeye steak
  • Chilli butter, lemon juice, salt and black pepper
  • Broccoli, asparagus, potatoes
  • Vine cherry tomatoes, flat mushrooms

Wholesale Beef - Danish Crown Ribeye Steak

  1. Remove the ribeye from the fridge for 1 hour to allow it to return to room temperature.
  2. Brush lightly with vegetable oil and season with black pepper and a little salt
  3. Place a griddle pan on the heat and leave to heat on a full flame until smoking slightly. Your steak is now ready to be placed into the pan.
  4. Cook for 2 minutes then turn over for a further 2 mins, the thick ribeye steak will now be heading towards rare. Once you are happy with the cooking of your steak, add a small knob of butter into the pan. This will give great colour to the finished steak as well as glazing it and giving it a nutty flavour.
  5. Once cooked, put the ribeye steak onto a chopping board and leave to rest for 10 minutes minimum.
  6. Once ready for the plate, serve with buttered greens, mushrooms, and deep fried triple cooked thick chips. For a twist on flavour, add chilli butter for a nice heat kick.
  7. Finish with pan roasted vine tomatoes, rock salt & black pepper… Perfect!

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