Ad Grass-fed @Irishbeef ribeye with a red wine and sorrel sauce. One of the best bits of steak I’ve ever eaten - genuinely. The cows get to chill in fields munching on clover and herbs and the resultant meat - this one was from the lovely @hgwalter family butcher - is beautifully marbled and incredibly tasty. Dry-brine your meat, you won’t look back. A couple of tablespoons of salt, thyme, rosemary, garlic and black pepper. Lightly bashed in the pestle & mortar and rubbed in. leave uncovered in the fridge for 24 hours and the flavour is insane. Served with a red wine and sorrel sauce - the sorrel imparts a mulled wine flavour and this to me says Christmas. Enjoy!