Our favourite and one of our most popular cuts, the ribeye steak is all about flavour. Cut from the fore-rib, it features the eye of the ribeye, the most tender and flavourful part of the cut. The marbling throughout ensures the steak remains beautifully tender and succulent as it cooks, with a buttery, melt-in-the-mouth texture.
 
Dry Aged for 28 days in our bespoke Himalayan salt room