Prime aged ribeye steak with ceps and salsa verde
Ribeye is a wonderful cut of beef that’s full of flavour. As the name suggests, this cut comes from the rib section of the cow. Due to its fat content, I prefer to cook it closer to medium to ensure the fat is cooked properly rendering it and crisping it up. The fat content of ribeye lends itself to sharp, peppery, acidic flavours like tarragon, mustard and lemon. These flavours cut through and enhance the meat without detracting from the richness of the steak.