Beef Rib Eye Portion

ribeye-steak

Beef Rib Eye Portion

Beef Rib Eye Portion

R259.61 Incl. VAT

In stock
0 out of 5

R259.61 Incl. VAT

SKU: 45 Category:

Description

Rib eye steak portion 200g-300g.

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

Additional information

Weight1 kg

Perfect Rib Eye Steaks

Ingredients

  • 2 Bone-In Rib Eye Steaks

Montreal Seasoning

  • 1 tsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp orange zest
  • 2 cloves garlic minced
  • 2 tsp onion powder
  • 1 tsp dill seeds

Compound Butter

  • 1/2 cup softened butter
  • 2 cloves crushed garlic
  • 2 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 1 tsp chopped thyme
  • pinch of kosher salt

Method

For the steaks:

  1. In a bowl mix the kosher salt, freshly ground black pepper, onion powder, and dill seeds.
  2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
  3. Using a citrus zester, remove about half of an orange’s peel (See Note 2). Place this in the bowl and mix all ingredients together.
  4. Gently massage the seasoning over both sides of each steak and let the meat marinate for at least 20 minutes. In the meantime start up the grill to 450°F for a great sear.
  5. Take the seasoned steaks to the hot grill, cook for 4 to 6 minutes on each side for medium-rare, longer if desired (this is for 1-inch or thicker). Remove steaks and let rest for 5 to 10 minutes before serving.
  6. Top with Herbed Compound Butter and serve.

For Compound Butter:

  1. Let the butter come to room temperature and place in a bowl
  2. Using the side of a knife, smash the cloves of garlic to remove the skins and chop fine.
  3. Chop the fresh herbs (See Note 3) and mix in with butter, garlic, and salt.
  4. With a spatula incorporate all the ingredients and fold onto a sheet of wax paper.
  5. Roll the butter mixture into a cylindrical shape working with the wax paper. Twist the edges and refrigerate until firm.
  6. Remove from refrigerator, unroll and slice into pieces to top each steak.
  7. Roll up and refrigerate the remaining compound butter.

 

Source: keviniscooking.com

 

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