Beef
Ribeye Steak
Thick-cut ribeye with the cap left on — ask for a double if you plan to reverse-sear it.
Cut and portioned to order. Ask at the counter for thickness, weight or a custom trim.
Ingredients
Subject to availability. Our range changes with the season and what our producers have on the day — call or visit for today’s selection.
Cooking instructions
For a steak over 4 cm, reverse-sear: season ahead, bring it up in a 110°C oven on a rack until the centre reads 50°C, rest 10 minutes, then sear hard in a smoking pan for a minute a side.
For a thinner steak, go straight to a hot pan — 3 to 4 minutes a side, then rest as long as you cooked it.
Finish with flaky salt and cracked pepper; the resting juices are the sauce.
