Back to ideas wall

Rib Eye

Category: food

Ask any meat-lover what meal they can’t resist and they’ll give you the same answer: fresh, juicy rib-eye steak.  The rich aromas of garlic, rosemary, tarragon and parsley make this succulent piece of meat even more mouth-watering. Add a side of steamed veggies for a perfectly balanced dinner. 

Method 

1 - For the steak: Mash together the butter, garlic, herbs, and some salt and pepper to taste in a small bowl. Cover and chill until needed. 
2 - Preheat a barbecue to a moderately hot temperature. Rub the steak with oil on both sides and season with salt and pepper. 
3 - Carefully lay the steak onto the barbecue, away from you. Leave to cook, undisturbed, until a golden-brown crust forms underneath, about 5 minutes. 
4 - Flip and cook for a further 4-5 minutes until firm to the touch with some spring. Remove from the barbecue and top with a dollop of the prepared herb butter. 
5 - Cover loosely with aluminium foil and let rest as you prepare the veg. 
6 - For the steamed veg: Combine the veg in a large steaming basket and cover with a lid. Place over a half-filled saucepan of simmering water, steaming until tender to the tip of a knife, about 4-5 minutes. 
7 - Remove from the basket and let cool briefly. 
8 - To serve: Cut the steak into slices on a platter. Serve with a garnish of rosemary and the veg on the side.

For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.


  • Serves: 4
  • Time needed: 40 minutes
  • Difficulty Medium


Ingredients

  • 120 g | 1/2 cup unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 tbsp rosemary leaves, chopped
  • 1 tbsp tarragon leaves, chopped
  • 1 tbsp flat-leaf parsley leaves, chopped
  • 3 tbsp sunflower oil, or groundnut oil
  • 750 g ribeye steak, trimmed of excess fat
  • Flaked sea salt
  • Freshly ground black pepper
  • 1 broccoli head, prepared into florets
  • 1 cauliflower head, prepared into florets
  • 250 g | 2 cup green beans, trimmed
  • 2 large carrots, peeled and cut into coins
  • 3 tbsp unsalted butter
  • To serve: rosemary sprigs

Recipes from A to Z

Sign up to stay in touch