Some say rib-eye, others say rib-eye steak, and some others cube roll.; but it's basically the same cut.

Rib-eye is cut from prime rib and is a thick, roundish steak. It has more marbling than most other cuts, thanks to the intramuscular fat in the ribs, which is what gives it its great beefy taste.

The less you do to rib-eye, the better. Simply season the meat with salt and ground white pepper – nothing else.

Sear it in a hot pan until medium-rare and put the meat onto a plate with a blob of garlic and parsley butter. If you’re braaing rib-eye, the coals need to be red hot, even if you like your meat rare.

It also needs to rest a little longer than most steaks as rib-eye tends to be thicker than fillet.

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