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Salt-Aged Wing Rib Steak (566g)
Cut from the first three bones of the sirloin, this Salt-Aged Wing Rib is a classic butcher’s favourite. Prized for its deep flavour and generous marbling, it's dry-aged on the bone for extra tenderness and is best cooked over flame and served with grilled courgettes, herb salsa and a crisp green salad.
Serves 1-2
Subscription price
Regular price
Salt-Aged Wing Rib Steak (566g)
Subscription price
Regular price
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Cut from the first three bones of the sirloin, this Salt-Aged Wing Rib is a classic butcher’s favourite. Prized for its deep flavour and generous marbling, it's dry-aged on the bone for extra tenderness and is best cooked over flame and served with grilled courgettes, herb salsa and a crisp green salad.
At Field & Flower, we strive to bring you the best of British beef. To us, this means sourcing heritage and native breeds, reared in traditional, extensive farming systems from a network of the best independent farmers in England. All of this takes time, and our beef is allowed to grow slower for longer, spending at least two seasons at grass and fed on a natural diet.
Beef (100%).
For allergens see ingredients in BOLD.
Bring to room temperature: Take steaks out 30–60 minutes before cooking for even cooking.
Salt wisely: Boneless steaks can be salted 40–60 minutes before cooking; bone-in just before cooking. Sprinkle with salt again with your fanciest flakey salt after carving.
High heat sear first: Sear in a hot pan or grill to form a crust. For thick bone-in cuts, finish in the oven.
Add herbs and butter at the end: Fresh herbs and butter go in the last 1–2 minutes to avoid burning and enhance flavor.
Rest before carving: Let boneless steaks rest for 5–10 minutes; bone-in for 10–15 minutes. This is to retain juices.
Always carve against the grain: Slicing against the grain ensures maximum tenderness.