Organic British beef Ribeye steaks from Chadwick's of Balham.
Cut straight from the bone and an inch thick. They had a lovely dark colour to them with a discreet bit of marbling throughout.
I rubbed them with sunolive oil and salt/pepper and left them to reach room temperature for 45 minutes
I seared them individually in a small frying pan, which gave them a richly crisp outer surface, almost caramelised, but still blue-rare inside. Marvelous.
I have to say, I am spoiled now. I shall be keeping my red meat consumption down to rare treats like this, which can only be a good thing, health-wise. After you've tried Chadwick's, there really is no going back.
The story of a fellow who changes his life in Balham for a new life in the Suffolk countryside.
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