These rib-eye steaks serve two and are delicious with the fresh horseradish sauce or salsa verde.

• One rib-eye

• Serves 2; approx. 540g

AT HOME PREPARATION:

TAKE THE RIB-EYE OUT OF THE FRIDGE AND BRING UP TO ROOM TEMPERATURE.
PREHEAT THE GRILL TO VERY HIGH.
SEASON THE MEAT LIBERALLY ON BOTH SIDES WITH SALT AND FRESHLY GROUND BLACK PEPPER. 
GRILL THE MEAT, TURNING QUITE FREQUENTLY, UNTIL IT IS RARE IN SOME PARTS AND BETTER DONE IN OTHERS.  THIS WILL TAKE UP TO 10 MINUTES.  LEAVE TO REST FOR 8-10 MINUTES BEFORE CARVING.