Ribeye is one of the more flavorful cuts of beef, due to the fact it comes from the upper rib cage area, which does not support much of the cow’s weight, nor does it have to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree.

Read all about the ribeye steak on the Ribeye cut Page

This 12 oz  ribeye steak comes from a Black Angus. I chose this type of beef because of  tenderness and flavor. The ribeye is a steak that contains more fat than most other steaks.

The cooking of your Ribeye steak

Heat up your Barbecue (or grill) until really hot

Grease the ribeye steaks lightly with oil, to prevent them from sticking to the cooking grid. Season to taste with salt and pepper.

Serve with a baked potato and garnish with a spring onion.