My thanks to my good chum Derek Stott of D and D Family Butchers, who cut me these two magnificent rib eye steaks.
As you can see from the dark colour they are properly aged! They also have a good amount of fat.
What do I always say?
FAT MEANS FLAVOUR!
I roasted them with a little olive oil, black pepper and two tomatoes.
They were absolutely superb, succulent and tender (they cut like butter).