Often the crown jewel of the steakhouse menu, a well-prepared rib-eye steak is both tender and flavoursome. An old classic, rib-eye comes, as the name suggests, from the eye of the rib section. The special appeal of the rib-eye cut is a rich marbling of fat throughout, which gives a robust flavour and succulence. Our rib-eye steaks are aged for a min of 21 days and hand-cut to order, ensuring the highest quality and best taste. Perfect for cooking on the barbeque, the rib-eye is best served medium to medium-rare to allow the fat to melt, giving an explosion of flavour.
