Scotch Beef Bone In Ribeye

The first thing you need to do is to preheat your oven to 200C/190 Fan/Gas Mark 5.

While your oven is heating up, remove the steak from the fridge and allow the steak to reach room temperature.

This is because if the steak is too cold in the middle it will not cook evenly, and you may end up with a steak that is overcooked on the outside while still too raw in the middle.

Season the steaks generously with salt and pepper and allow for the flavour to infuse while the steak warms up.

Take a cast iron skillet (or another oven safe heavy bottomed pan) and heat up on the hob to a very high heat.

Add a touch of oil to the very hot pan.

Take the steaks and sear on each side for about 30 seconds each. The meat should instantly start to sizzle and turn a golden brown colour. If this does not happen the pan is not hot enough.

Plave the pan with the steak in the middle of the oven. Cook for ten minutes, flipping half way through.

When the steak is cooked through to your desire, take out of the oven and sit for ten minutes on a warm plate. This allows for any juices lost during the cooking process to seep back into the meat, ensuring a juicy and moist steak.

Serve immediately after resting.