The Rib Eye or Ribeye (also known as Scotch fillet in Australia and New Zealand) is a beef steak from the rib section. The term "cowboy ribeye" or "cowboy cut" is often used in American restaurants for a bone-in rib eye. It is both flavorful and tender, coming from the lightly worked upper rib cage area. Its marbling of fat makes it very good for fast and hot cooking.
For Steak Marinade: 2 bone-in-rib eye steak, about 1 inch thick 1 tbsp soy sauce 3 cloves of garlic chopped/crushed kosher salt as required freshly ground black pepper some oil
For Frying: 1 tbsp oil 1 tbsp butter
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