From the hearth
Bone-in ribeye
Thirty-five days on the bone, ten minutes over oak
£58600 g on the bone
- How we'd cook it
- Medium-rare
Where it comes from
Hereford cross from Low Cleave Farm, nine miles away
The ribeye is the cut we’d choose for ourselves. It comes from the rib, where the muscle does little work, and it carries a seam of fat right through it, the “eye”, which melts over the fire and bastes the steak from the inside.
We buy whole ribs from Low Cleave Farm, where the cattle graze the water meadows by the river until they’re thirty months old. They hang in our ageing room for 35 days. They lose a fifth of their weight, mostly water, and the flavour that’s left is deep, nutty and a little like blue cheese at the edges.
We cut each steak when you order it, salt it, and cook it over oak embers, turning it every minute so the crust builds evenly. Off the fire it rests on a warm board for eight minutes, and we carve it at the pass so you can see it.
