MainsChef's pick
Dry-aged ribeye
35-day dry-aged grass-fed ribeye with beef-fat chips and peppercorn sauce.
Price
£34
Who it's for
Serves 1 · 300g
Type: Dinner
Overview
Dry-aged ribeye, explained.
Grass-fed beef from a single farm, aged on the bone in our own cabinet for 35 days. It's cooked over the hottest part of the fire and rested properly before carving at the table.
What’s included
- Single-farm, grass-fed beef
- Dry-aged in-house for 35 days
- Triple-cooked beef-fat chips
- Green peppercorn and brandy sauce
How it works
- 01Seasoned simply with salt an hour before cooking
- 02Seared over high heat and finished to your liking
- 03Rested and carved at the table
Good to know
- Contains dairy and sulphites
- Gluten-free
- Larger sharing cuts on Fridays and Saturdays
How it works
Take it one step at a time.
No leaps and no lifts needed. Every step with The Paring Knife is a comfortable rise from the last.
Step 01
Seasoned simply with salt an hour before cooking
Step 02
Seared over high heat and finished to your liking
Step 03
Rested and carved at the table
Keep exploring
Open a door to something new.
More from The Paring Knife, picked to go with this one. Peek behind each door.
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MainsSunday roast£26
Small platesWood-fired flatbread£6
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