Rib Eye Steak

approx. 250g

The rib-eye, sometimes known as scotch fillet or entrecôte, is one of the most popular steaks in the world. It a lovely tender texture. What makes it really stand out, however, is all the wonderful marbled fat running through the meat (including an ‘eye’ of fat in the middle, hence the steak’s name), which when cooked melts and renders into the steak. This provides extra beefy flavour and a juicy, moist and tender texture. We recommend cooking in a griddle or frying pan and keeping it simple with a butter, salt and pepper rub. Be sure to rest your steak for at least half its cooking time to maximise taste.