The Art of the Perfect Ribeye: How We Grill Our Signature Cut

The Art of the Perfect Ribeye: How We Grill Our Signature Cut

Our Char-Grilled Ribeye is the dish we get asked about the most. There is no secret machine and no mystery powder — just a good cut, a hot fire and a few rules we refuse to break. Here is how it happens.

Start with the right cut

We use an 8oz ribeye with the spinalis — the cap — still attached. That cap is the most marbled part of the whole cow and it is what makes the ribeye forgiving on the grill and rich on the plate. It is trimmed the morning of service and rested to room temperature before it touches the fire.

Fire first, seasoning second

The grill runs hot enough that the fat renders instantly on contact. We season with flaky salt and cracked pepper only, then lay the steak down away from us and leave it alone for a full two minutes. A steak you are not patient with will let you know.

The sear is the flavour

That first crust is where most of the taste is built. We rotate once, flip once, and finish with a spoon of rosemary butter over the top while it rests. No pressing, no prodding — the crust forms from the heat, not from the tongs.

Rest, then serve

The steak rests for the same amount of time it cooked. Then it is sliced against the grain, finished with red wine jus and served with triple-cooked chips that have been blanched, chilled and fried twice before service.