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Rib eye steak
Richly marbled steak from the fore rib, full of flavour.
£47.50 per kg
Cut from the eye of the fore rib, the seams of fat running through it melt as it cooks, basting the meat from the inside and giving it a depth of flavour. Cook it hard and fast in a heavy pan, then rest it properly. Peppercorn sauce or a slice of garlic butter is all it needs.
Pull out of the fridge 30 min before. Very hot pan, 3–4 min a side for 2.5cm medium rare. Rest for a few min
100% British beef