An old classic, rib eye comes, as the name suggests, from a cow's rib section. It has a wonderful rich flavour and is very tender. Because there are pockets of fat in the steak, it’s also great for roasting as a joint. Best enjoyed medium rare to medium.
 
Key insider tips: Be very careful when cooking rib eye steaks. Make sure you are cooking on a red hot surface and leave it to rest a bit longer than other steaks