A weekend trip to Costco produced a whole rib eye for a couple of £/kg less than supermarket steaks. With the definite advantage that Paul - chief steak chef in our kitchen - got to cut them to requirements. I just had to do side dishes.
So I glazed some halved shallots in red wine and beef stock until they were sweet and the sauce was syrupy.
Then I melted some butter in a pot, added sliced baby leeks and whole baby carrots, tossed them in the butter and added washed, shredded baby leaf greens, pepper & grated nutmeg and clapped a lid on them to wilt down.
A couple of minutes a side in a very hot frying pan with a small slick of oil. A seasoning of salt and pepper. And there it was. Perfect, butter-soft, medium-rare steaks. Unbeatable.