We age our rib-eye on the bone for 45 days in our own cabinet. It loses moisture and gains a deep, nutty flavour you only get with time.
Cooked over oak and charcoal, rested, sliced and served with skin-on fries and a peppercorn sauce.
On the plate
- 300 g dry-aged rib-eye
- Skin-on fries
- Peppercorn sauce
- Watercress
At a glance
- Aged
- 45 days on the bone
- Cooked
- Medium-rare unless you ask
- Allergens
- Milk (sauce)
- Pairs with
- Malbec