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Micheal Bremner cooks this magnificent bone-in rib-eye on the barbecue for a delicious smoky flavour. He serves it with garlicky pressed potatoes and baked red onions covered in cheese and a crispy thyme breadcrumb topping. A delicious recipe for an indulgent and impressive Sunday dinner.
This dish goes particularly well with a glass of Carnivor's Zinfandel or Cabernet Sauvignon red wines, as the oaky and dark fruit flavours of the wines work with the red meat, rich potatoes and sweet baked onions.
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