Preparation info
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    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

For those occasions when only an incredible steak will satisfy you and the person you love. Although you’re ‘just’ cooking a steak, it’s not actually that easy. So herewith a forensic but faultless approach to cooking your meat perfectly. We’re using aged bone-in ribeye as the bone ensures a moisture retention that intensifies flavour and protects the texture of the meat as it cooks. Moreover, there are three distinct and delicious flavours going on: the sweet eye of the meat, the soft and