A classic succulent steak on the bone sometimes called carvery rib eye steak with plenty of lean meat in the eye this cut is essentially a thick rib eye steak from the fore rib with the bone still attached adding depth to the flavour when cooked big in size and full of flavour these are frequently served as a meal for two to sharerfor best results sear in a pan and finish in the ovenrour beef is from predominantly grass fed scotch beef cattle naturally raised on farms recognised for high sta