Mark La Brooy’s Rib Eye on the Bone with Charred Herb Salsa

Recipe by Mark LaBrooy originally published at SBS Food, as featured on The Cook Up by Adam Liaw – “Ribeye steak is a cut from the rib bone that’s both tender and marbled. When served without the bone it’s also called a scotch fillet. It’s recommended to buy the best quality beef you can afford for this recipe.”