Buy Beef Ribeye Fillet Steak in Melbourne 

Ribeye is cut from the rib section and is threaded with intramuscular fat (marbling) that renders during cooking, making it the most flavourful and forgiving steak you can buy. Around 25g protein per 100g cooked, with more fat than leaner cuts, which is precisely the point.

Sear over high heat for 3 to 4 minutes a side for medium rare; unlike a lean fillet, ribeye benefits from a touch longer so the marbling renders fully and the fat cap crisps. Baste with butter, garlic and thyme in the final minute if you like. Rest 5 minutes and slice against the grain. The marbling keeps it juicy even if you drift to medium, so it forgives small timing errors. Season simply with salt and pepper.