Considered one of the tastiest and most elegantly flavoured of steaks, rib-eye steaks are cut from the main muscle attached to the spine and carry a little more fat than other steaks. This is great if you like your steak cooked a little longer, as the fat will melt and keep the meat moist and flavourful – delivering a good hit of intense flavour from the rich marbling. Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it to keep the flavour. Great on its own or with a red wine sauce.
Approx. 3-4 steaks.