GALICIAN BONE-IN RIB STEAKThe beef du jour cut from Spanish cattle that have roamed the Galician hills for between 12 and 5 years. The rib eyes have a strong flavour and intense marbling, unlike anything else found in the UK today. COOKING TIPS GALICIAN RIB EYE Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.) Get your grill or pan smoking hot. At the last minute, season well with our Great Cow Rub use a tiny bit of oil or none at