टोमाहॉक रिबेय

It arrives on the bone, still ticking from the grill, and the whole table turns to look.

• Dry-aged ribeye, aged on the bone for depth.
• Rosemary butter, melted over the top.
• Garlic, roasted soft.
• Sea salt, coarse, at the finish.

The ageing does the work here: time tightens the beef and concentrates it, so the first slice tastes of something older and darker than a fresh steak ever does. It is finished with rosemary butter and carved at the table, which is the only sensible way to serve a cut this size. Contains: dairy.