Grilling or frying is the preferred cooking method for this cut of meat. The rib-eye is best cooked to rare or medium rare. Because of the steak's excellent flavour, the rib-eye does not require much in the way of seasoning beyond salting. The marbled fat melts from the inside out during cooking, giving the meat loads of flavor and a buttery taste.

The steak also remains tender during almost any cooking process.It should be brought to near room temperature before cooking and salted generously. Fry, Grill or BBQ to suit your taste.

For frying remove the steaks from the fridge 30 minutes before cooking rub them down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. Have your pan on a high heat for 2 minutes before adding steak, then gently fry until it's just under how you want it cooked - No need to oil pan, 3/4 mins on each side for rare, 4/5 mins for medium and 5/6 minutes for well done. The result is a tender and succulent steak that's impressive to serve and tastes fabulous. For a delicious finish, combine some butter and freshly crushed garlic to melt over the top - just remove your steak, put on the butter and let it rest (and melt!) for 3 minutes before serving.

100% Beef.