Served at
Oak RoomA three Michelin-starred restaurant under Marco Pierre White where Jeff Galvin served as Head Chef.
The rib eye steak is a boneless cut of beef taken from the rib section of cattle. This cut is recognized and prepared in various ways across global cuisines. Similar concepts can be found in French, Argentinian, and Chilean culinary traditions.
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A three Michelin-starred restaurant under Marco Pierre White where Jeff Galvin served as Head Chef.
Co-founder of the Galvin Restaurants group, known for French and Mediterranean fine dining.
Similar dishes to "Rib Eye Steak"