David’s favourite cut is a rib eye, and he insists that the best way to cook it is to keep it simple, the beef speaks for itself, so there’s no need to marinade it or overcomplicate the preparation.
“A hot pan is the most important thing, so the flavour is sealed in, and the steak doesn’t start to stew.”
The consistent of quality of Hereford Prime is the main reason that David continues to serve it to his discerning customers, he knows that its tenderness and taste will ensure customer satisfaction time and time again.
“You can always stand over the quality of Irish Hereford Prime, put it on the plate and you know it won’t be coming back to the kitchen.”