A5 is the highest grade Japanese beef can be awarded, and ribeye is the most heavily marbled cut on the animal. The fat is soft enough to start rendering at room temperature, so the steak eats buttery and deeply savoury rather than lean and chewy.

Sear hard in a dry, very hot pan for about 2 minutes a side, rest it, then slice across the grain. Rich enough that 300g comfortably serves two as a centrepiece, or one as a very good night in.