Rib eye is a best-of-both-worlds steak: It’s well marbled with the flavourful fat that's usually found in tougher cuts, but it comes from one of the more tender parts of the cow, so it’s great for fast-cooking, high-heat methods.

For the ultimate crust on your rib eye steak season both sides the night before with salt (not iodised) and refrigerate uncovered overnight. (this is method of seasoning with salt the night before is totally optional)

Remove the steak from the fridge at least one hour before cooking to allow it to reach room temperature. This is an important step to ensure a consistent cook throughout the steak. Using paper towels, pat the steak dry.

When ready to cook, drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak and on the sides. Generously season with of salt and pepper all over.

Get your cast-iron skillet very hot. Do not use a non-stick pan. Add the rib eye steak to the skillet and cook on a medium-high heat for 1 minutes on each side.

Transfer the skillet and Rib eye to the oven on a shelf ¾ high in the oven under the grill. Turn the rib eye every two minutes.

Cooking Rib Eye Steak

It’s best to cook rib-eye to at least medium-rare, as this gives the fat enough time to render down and attain an incredible flavour.

Depending on thickness and how well-done you like your steak. As a very rough guide, a 3 cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be for medium rare 55°C, 60°C for medium and 70°C for well-done

Remove the steak from the oven and transfer to your chopping board and allow to rest for a minimum 10 minutes and if a thicker cut allow 20 minutes resting time. Don’t be tempted to skip this step as it is an important one – during the cooking process the particles in the meat tighten up, so if you slice into it straight after cooking all the juices will flood out onto the board. Resting time allows the particles to relax and reabsorb the juice, meaning you don’t lose any of those delicious juices when carving

Slice the steak across the grain, season and serve up with your choice of sides and sauce.