A ribeye on the bone from The Gog Butchers, dry-aged in-house for deep flavour and tenderness.

Often known as Côte de Boeuf, this generously marbled cut combines rich, succulent meat with the impressive presence of the rib bone. A firm favourite at The Gog, it’s a substantial steak for two or three to share.

A proper sharing steak, made for the centre of the table.

Expect:

• Deep, savoury flavour from in-house dry ageing
• Generous marbling for richness
• A substantial ribeye steak on the bone
• Enough to serve 2–3 people

Perfect for:

• A special steak dinner to share
• Cooking over charcoal
• Searing in a pan and finishing in the oven
• Serving with crisp chips and béarnaise sauce

Keep refrigerated. Rest well after cooking, then carve from the bone and slice across the grain.

Minimum weight: 1kg per steak. Serves 2–3.