Less well known than Rib Eye, but similarly marbled so amazingly tasty. Best cooked in thin slivers fast and rare, or my favourite - cut into 250g slabs and slow cooked with red wine and thyme.
Cost Per Kilo = £17
How to Cook
Different cuts of meat require different cooking methods, but we would always recommend you season the meat and bring up to room temperature before cooking and, after cooking, leave to rest for 10 minutes before serving.