Name: Pinbone’s rib-eye steak with chilli sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 1 kg untrimmed grass-fed rib eye steak, about 5cm thick (see note), brought to room temperature about 1 hour before cooking; 1 tsp olive oil; Hot mustard, horseradish cream, lemon cheeks and a wedge of parmesan, to serve; Chilli sauce; 10 long red chillies, stalks removed, roughly chopped; 8 garlic cloves; 125 ml (½ cup) vegetable oil; Pinch of caster sugar

Pinbone’s rib-eye steak with chilli sauce

A thick cut, some serious weight and a nicely charred exterior - this is how you rib-eye.

Serves 6

Prep

15M

Cook

Total

1H 15M

“The only way to have rib-eye is as a piece of at least a kilo – the thick cut lets you go to town on the outside with charry, caramelised flavour while the inside stays rare and juicy,” says Jemma Whiteman. “It’s the perfect piece of meat to impress and tasty AF.”

Ingredients

1 kg untrimmed grass-fed rib eye steak, about 5cm thick (see note), brought to room temperature about 1 hour before cooking

1 tsp olive oil

Hot mustard, horseradish cream, lemon cheeks and a wedge of parmesan, to serve

Chilli sauce

10 long red chillies, stalks removed, roughly chopped

8 garlic cloves

125 ml (½ cup) vegetable oil

Pinch of caster sugar

Method

1.For chilli sauce, process chillies and garlic in a food processor to coarsely chop. Heat oil in a small saucepan over medium-high heat until shimmering (1-2 minutes). Add chilli mixture, bring to the boil, then reduce heat to low and simmer gently until the flesh is very soft and the seeds are tender (20-25 minutes). Season with sugar and salt, increase heat to medium and simmer until sauce deepens in colour and caramelises (5-8 minutes), then remove from heat and cool. Sauce keeps refrigerated in an airtight container and topped with oil for 3 weeks.

2.Heat a barbecue or char-grill pan over high heat and preheat oven to 110°C. Rub steak with oil, season generously and grill, turning occasionally, until a charred crust forms (8-10 minutes). Transfer to a rack placed over a baking tray and roast until 50°C-55°C at the thickest point when checked with a meat thermometer (15-20 minutes). If you don’t have a thermometer, insert a metal skewer into the thickest part for 30 seconds, then test the heat on your lip – if it’s hot, the steak is ready. Rest in a warm place for 10-15 minutes.

3.Just before serving, quickly flash steak on barbecue or grill to heat (30 seconds each side). Slice and serve with chilli sauce, mustard, horseradish cream, lemon and parmesan to finely grate over steak.

A 1kg piece of rib-eye will need to be ordered ahead from a butcher.
Drink Suggestion: A Chianti Classico such as Podere Le Boncie “Le Trame” Chianti Classico. Drink suggestion by Franck Moreau
Notes