Slightly less fat content than the rib-eye means this roasting joint is perfect served rare to medium, which helps to retain moisture and flavour.




To cook medium-rare

  1. Make sure the joint is a room temperature by taking out of the fridge at least 2 hours before cooking.
  2. Pre-heat oven to 180 oC.
  3. Season well with our Great Cow Rub
  4. Get a pan smoking hot
  5. Sear in hot pan until coloured all over. (2-3 mins approx).
  6. Place on oven tray in pre-heated oven for:

    1.5kg joint: 1 hour 20 minutes
    3kg joint: 2 hours 40 minutes

  7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 minutes before serving. 

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