GRAIN-FED RIB-EYE ON THE BONE

Serves 4

Our Rangers Valley grain-fed beef is from big animals — they’re approaching 30 months old at slaughter. That’s why we also split the rib down the middle on these ones, as we do with our grass-fed rib-eyes. The cooking time will be driven by the size and weight of the eye of the rib.

4 x 440 g (15½ oz) rib-eyes on the bone

sea salt

extra virgin olive oil, for drizzling

lemon wedges, to serve

Heat the barbecue, either using wood, charcoal or gas, or grill (broiler) until extremely hot. Season each side of the steaks with salt, drizzle with the olive oil and set aside to come to room temperature.

Cook one side of the steaks for about 6 minutes, rotating the steaks 90 degrees halfway through the cooking time so you get a crisscross pattern. Turn the steaks over and cook for another 5 minutes. Remove from the heat and set aside for a few minutes to rest.

Slice each steak into 5–6 slices, then form the meat back into its original shape and place a steak on each plate. Sprinkle with salt, drizzle with olive oil and serve with a wedge of lemon.