Cut guide › Rib
Ribeye
The steak we would cook for a friend on their first visit. Rich marbling, a thick eye of fat at the centre, and a crust that crackles from the oak embers.
Where it comes from
The cut, explained
Our ribeye comes from the sixth to the twelfth rib, where the muscle barely works. That is why it carries so much intramuscular fat. After 28 days in the ageing room it loses about 12 percent of its weight in moisture and gains a deep, almost nutty flavour.
Ask your server to bring the raw board to the table before you order. You will see the marbling, the size and the colour, and you can change your mind at no cost.
Highlighted: the rib section of the steer.
On the grill
How we cook it
- 01
Temper
Out of the cold room 40 minutes before cooking, so the centre is not fridge cold.
- 02
Season
Coarse sea salt only, pressed in an hour ahead. Pepper goes on after the grill, so it never burns.
- 03
Sear
Over the hottest part of the oak bed, turned every 45 seconds for an even crust.
- 04
Finish
Moved to the cooler side until the probe reads 53 degrees for medium rare.
- 05
Rest
Five minutes on a warm rack, then sliced or served whole as you like.
Goes well with
On the plate beside it
- Beef dripping fries
- Green peppercorn sauce
- Charred greens
Prefer a different doneness? Use the doneness slider to see what each stage looks like, then tell your server.
Questions
About the ribeye
Can I have it without the fat cap?
The fat runs through the ribeye rather than sitting on the edge, so it cannot be trimmed away. If you prefer lean beef, the fillet suits you better.
Is 350 g too big?
It is a generous single portion. We also cut a 250 g ribeye at lunch on weekends for ₦28,000.
Bone in or off?
Off the bone as standard. The tomahawk is the same cut on the bone, sized for two.
Your table is waiting by the fire
Book in under a minute. Tables for two to twelve, the ember counter for solo diners, and the vault for private evenings.