Are you ruining your ribeye steak without realising it? 🥩

[PARTNER CONTENT] Head Chef at Temper City, Hristo Kotev shares the industry standard for serving this iconic cut. From avoiding an overpowering, intense flavour profile on the rare side, to preventing a dry and liver-like finish if overcooked, here is why medium-rare is the sweet spot🍷 #LondonRestaurants #GourmetFood #ChefSecrets #SteakLovers #LondonEats #TemperCity #FoodGuide #CulinaryArt