Rib-eye Steak

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A classic British forerib needs trimming rather drastically before you can grill it. First get your butcher to chine and remove all bones except the ribs themselves – you will be paying for these bones so take them and freeze for stock. Then the coarse, grainy outer strip of meat and fat needs removing (this is good as boiled beef – try lightly salting it for two days like the Baccala, and then simmering slowly for 2 hours in a broth with carrot, onion, celery and leek). Now you are left with four or five ribs attached to a nicely marbled strip of rib-eye. Cut between the ribs to make four huge chops. Season and treat as T-bone, but it may need a few minutes’ more cooking. These four chops will, when sliced up, serve eight, but you only have four bones to gnaw. Try and stop your friends fighting over them.