Rib steak from The James Beard Cookbook by James A. Beard

  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: French-fried parsley; Poached marrow; Bordelaise sauce; Oven-fried potatoes; French-fried potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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