Ribeye Steak

The butcher's favourite. Ribeye is cut from the forerib, running through the most marbled section of the animal — which is why it delivers the richest, most indulgent flavour of any steak. That marbling melts as it cooks, basting the meat from the inside out.

Hand-cut by our butchers to order, from native-breed British beef matured for flavour and tenderness. Available in 8oz and 12oz cuts, thick enough to get a proper crust while keeping a blushing pink centre.

- Cut from the forerib
- Rich marbling for maximum flavour and juiciness
- Features the prized spinalis cap muscle
- Native-breed British beef
- Matured for flavour
- Hand-cut to order

**How to cook:** Bring to room temperature, pat dry, and season generously. Sear in a very hot pan with a little oil for 3–4 minutes each side for medium-rare. Render the fat edge against the side of the pan for the last minute. Finish with a knob of butter, thyme, and a crushed garlic clove. Rest for at least 5 minutes before serving.

**Serves:** 1 per steak