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Rib eye steak
Reverse searing/indirect medium heat then
direct high heat
15 mins prep - 30 mins cook
Ingredients
Rib eye steaks, about 4 cm thick
Olive oil
Salt
Freshly ground black pepper
Timing Guide
These times are intended as a guide only. Timing
will vary depending on the thickness of the steak.
Rare – 6 minutes searing, then 3 minutes
indirect.
Medium rare – 6 minutes searing, then 6
minutes indirect.
Medium – 6 minutes searing, then 12 minutes
indirect.
Well done – 6 minutes searing, then 15
minutes indirect.
Method
Remove the steak from the fridge and lightly
brush with olive oil. Season with the salt and
pepper.
Refer to page 13 for cooking method.
Red wine jus
Ingredients
4 shallots, sliced finely
2 tbsp olive oil
1 garlic clove, crushed
1 sprig fresh rosemary
2 tbsp balsamic vinegar
1 cup dry red wine
1 cup beef stock
50 g butter
Method
Heat the olive oil in a saucepan on the side
burner (or stove top) over low heat.
Add the shallots, salt and pepper and fry for 5
minutes.
Once the shallots have browned, add the
rosemary and garlic and continue to cook for a
further 2 to 3 minutes.
Add the balsamic vinegar, wine and beef stock to
the saucepan.
Cook over low heat until the jus has reduced by
two thirds. Once reduced, add the butter and stir.
Leave to cool slightly, then strain through a sieve.
43
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