Step-by-Step Perfect Bone-In Rib Eye Steak

Every so often, you will find a Bone-In Rib eye steak in Waitrose sitting on the shelf. These things sell out so fast that if you see them, you must buy them all! So once you have acquired this beautiful piece of meat, here's a simple recipe to cook it.

1. Marinate your beef. I used salt, pepper, fresh parsley and lemon zest to keep it nice and simple. 

2. Rub the marinade in with a bit of oil and leave it to rest for 10-30 minutes or longer  in the fridge so that the flavorings permeate the meat.

3. Make sure you remove any blue elastic bands from the herbs when you come to cook your steak otherwise someone will have some rubbery nastiness. Take the steak out 30 minutes before cooking to allow it to get to room temperature. During this time you can make the sides, some hassleback potatoes, potato salad, rocket salad, Polenta chips, mushroom sauce or whatever takes your fancy. Heat up a griddle pan large enough to hold your steak until it's almost smoking. You don't need to add oil to the pan as there is already oil on the steak. Carefully place the steak on the griddle and for a piece this size (750g), I cooked mine for 5 minutes on each side for a nice medium rare.

4. After 5 minutes, flip the steak over. As you can see the meat has a nice crust on it from the longer cooking time. Remember crust = flavour. I normally press down on the fatty eye and other fatty bits to ensure those render down properly. They should sizzle!

5. When ready, allow your beef to rest on a plate tightly covered with foil. This will allow the meat to relax and the juices to flow back into the steak.

6. If you're sharing this steak with a fried, slice through the meat so everyone gets a bit of everything and plate up.  Check out the pinkness in the middle. Glorious!

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