Aged Dairy Bone in Rib-eye



Out of stock



Rich marbling and aged for at least 45 days makes for a wonderful texture and depth of flavour. 

Suggest as a sharing steak (you don’t have to share of course!) This being thicker than the rib-eye steak benefits from a slightly different cook, ‘reverse sear’: whack in the oven with plenty of salt, on a rack at 170ish until internal temp is 47c. Sear in a hot pan to finish, rest well and enjoy!


Cook; Medium/30/40mins