Rib eye is the juiciest, most richly flavoured steak we sell. It is cut from the rib section and is well marbled – thin streaks of fat run through the meat and melt as it cooks, so the steak bastes itself from the inside.

Why choose our Rib Eye Steak?

• Best marbling of any steak – rich and juicy
• Very forgiving to cook; hard to dry out
• Big, buttery beef flavour
• Cut to order, boneless

How to cook Rib Eye Steak

• Cast-iron pan: very hot pan, little oil, 3–4 minutes per side, baste with butter, garlic and thyme.
• Grill: the marbling makes it ideal for open flames and charcoal.
• Doneness: medium-rare to medium lets the fat render fully for the best flavour.

Cutting & preparation options

Order individual steaks, a thick ‘tomahawk-style’ cut on request, or a whole rib eye roast for special occasions. Add any special requests in the order notes at checkout.

Serving suggestions

Serve with chips or roast potatoes and a simple salad – the steak is the star.

Storage & freshness

Keep in the coldest part of the fridge (0–4°C) and cook within 3–4 days, or freeze for up to 6 months. Thaw overnight in the fridge, never on the counter.

Order Rib Eye Steak online in Nairobi

Order rib eye steak online from Nairobi Meat Hub and we will prepare it fresh for delivery to your home or office in Nairobi. Price shown is per kg; the final amount is based on the exact weight cut.