Rib Edge Steak 350-400g

I’m always looking for new cuts on the bone and Peter Allen, our innovative butcher, has recently come up with this one. It’s positioned on the flat chine bone on the rib. Usually the meat is stripped off the bone and diced when the popular rib eye cut is taken. You can either grill or roast it in a hot oven, then either slice the meat and lay it back on the bone or serve it still attached.