How to Make Rib Eye Steaks

I quite like a rump steak. It's so much flavor in it, but you've got to use your teeth. The rib eye just has that perfect amount of marbling through the meat. We use X-Dairy cow from Normandy in the north of France. And we cook it in the pub on a little conroe charcoal barbecue. That's kind of like a Japanese style grill - for indoors.