In the middle of Yorkshire lurks a little pub serving generous cuts of prime beef. The Rythre Arms could be any country village free-house; kegs for tables, horse shoes on the wall and an open fire in the corner. However, as the county's foodies arrive, the locals are swept aside and everyone's chatter turns to the Rythre Monster, a 78oz main attraction.
For 20 years the Linleys have been serving the same menu. Below the headline T-Bones are a selection of rumps, sirloins and fillets served in Maid Marrion or Friar Tuck slabs from £14 to £32 (£44 for the monster). All ours were as described and to specification, medium-rare, naturally. Nobody this evening went for the Monster, A 78oz oz steak is the size of a laptop. It would've been nice to see the cuts beforehand, if only to gawk at them.
I went for the otherwise massive 'Giant T-Bone'. 42oz of phenomenal meat; An even cut of marbled sirloin on one side, tender fillet on the other and both in endless supply. I paused only once to try the potatoes, carrots and onion rings dotted around the table garnish and immediately returned to the meat - clearly no need to deviate and quality wise - best left along.
There are a couple of non-beef options on the menu although I can't vouch for them. A popular order is the quirky named carpetbagger (£30); a fillet stuffed with tiger prawns or king scallops and smothered in a rich tomato and tarragon sauce. A little rich maybe, perhaps go for the £9 surf-n-turf seafood enhancement to any steak if you're into that kind of thing.
Owner and master butcher Eric Linley clearly needs no approval and word of mouth has people driving across two counties for a place at one of the two nightly sittings. Our two hour round trip featured my apprehensive stomach grumbling all the way there and on cloud 9 for the return in a way that only the best T-Bone I've ever had can accomplish.
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