Impressive, bone-in ribeye. Recommended for festive or celebratory serving.

Preparation suggestion:
Reverse sear technique: roast at 110 °C for 40–50 minutes, then finish with a sear on the grill.

Internal temperature:

• Medium rare: 54–56 °C

• Medium: 58–60 °C

Recommended sides/sauce:
Grilled corn, BBQ sauce, pickled onion.