The rib-eye steak is perhaps the finest of all steaks, offering a combination of luxurious tenderness plus big, beefy flavour. Whether you opt for the boneless or bone-in version, the rib-eye steak is an ideal candidate for the grill. Sometimes you’ll hear it called a rib-eye, other times a rib steak, but for all practical purposes, the two terms are synonymous.
Before cooking bring the steak up to room temperature for up to an hour. Season the meat really well before cooking.
Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior. Cook for 2-3 minutes on each side or to your desired level and rest for 5 minutes before serving.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.