Rib Eye Steak

One of most desirable of all beef steaks. A great choice for festive occasions, well-marbled steaks are impressive in presentation and a delight on the palate.

Rib eye is essentially scotch fillet on the bone, it is taken from the back of the animal towards the neck. Unlike the porterhouse it has the fat running through the middle of the meat not the outside. This gives the meat exquisite flavour, makes it incredibly tender, and stops it from drying out when cooking.

Serving Suggestion  - 750 grams: 2 - 3 people

Recipes - How to Cook the Perfect Rib Eye Steak with Oliver Hagen