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The King of Steaks!
Date added: 04/10/2012

Every single customer who asks me what my favorite steak is knows I love cooking anything with the meat next to the bone. Whether its T-bone or even the humble Y bone, I think the flavor and sweetness of the meat tastes far superior when cooked with the bone still on. The grand daddy of them all though would have to be the rib fillet on the bone – also known as the Rib Eye.
This is the most premium steak of all; its flavor and tenderness are second to none. Visually it is one of the most exciting things you are ever likely to sink your teeth into!
The Rib Eye is a large steak, often weights as much as 500g per serve. It is possible to split the Rib Eye straight down the middle to halve its size, just ask your friendly local butcher to do this – he will be more than happy to do this for you.
Here is one of my all time favorite Rib Eye recipes; Chili salt crusted Rib Eye with lemon.

Serves 2

2 x 500g Rib Eye Steaks
100g Sea Salt
2 tablespoons Black Peppercorns
1-tablespoon Chili flakes
1 tablespoon chopped fresh rosemary
Olive oil
2 lemons halved

Bring the steaks to room temperature. Preheat the bbq grill to high. In a mortar and pestle, pound the salt, pepper, chili and rosemary together. Rub the steaks with olive oil and coat in the spice mix.

For medium, cook on the bbq for approximately 10 minutes per side, when you see moisture pooling on the surface of the steak, you know its time to flip. Remember, turn only once. When cooked to your liking, remove from the bbq hot plate and rest the meat for at least 10 minutes on a warm plate under some foil.

Serve with chunky chips and lemon halves. Yum-o!

 

Ray Nalder is the owner of Brisbane Bulk Meats at the Rock n Roll Marketplace
500 Logan Rd Greenslopes
PH 3394 3365