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

  • One rib-eye

  • Serves 2; approx. 540g

  • Allergens: Milk
30 minutes before cooking, remove steak from fridge to bring to room temperature. Dry and season liberally on both sides. Warm a grill pan over medium-high heat. Place steak in hot pan, and leave to cook for about 6 minutes. Flip and cook for 4 more minutes, then remove from pan and rest somewhere warm for 5 minutes. Drizzle with extra virgin olive oil, and serve with horseradish sauce or salsa verde.

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