Char-grilled Rib Eye on the Bone - Chef Recipe by Shawn Sheather

Ingredients

4 x 375 g Beef rib eye bone
15mL vegetable oil
Flaked salt and cracked pepper

Warm Tomato Salad:

6 yellow cherry tomatoes
6 red cherry tomatoes
10 snow peas
1/2 Spanish onion
12 basil leaves
4 parsley leaves flat variety
4 garlic chives
15mL olive oil
5mL white balsamic oil
Flaked salt and cracked pepper

Roasted Potatoes:

500 g of washed kipfler potatoes
10mL olive oil
Flaked salt and cracked pepper

Capsicum Caramel:

2 red capsicum, de-seeded
1 yellow capsicum, de-seeded
1 green capsicum, de-seeded
1 Spanish onion,
20mL red wine
1 Tbs olive oil
40 g of butter
20 g of palm sugar

Method

Rib Eye:

Clean the tip of the bone so it is free from any meat or sinew, wipe it clean and dry with paper towel, this will keep it white and looking impressive.

Use butchers twine to truss the fillet around the bone. This will keep the fillet thick to allow great cooking, and will provide the circular look to the rib eye.

Use the oil and rub the meat and season well. Set it aside to be ready for grilling.

Heat a char-grill, get it very hot before you add the meat. Once it is hot, place the eye fillet on the char-grill. Keep in mind the direction of the lines as this will be your presentation look.

Allow to char extensively, it should cook through to about 1/3 of the way, then you can turn the fillet over and char the other side.

Once it is cooked to the level you like, I recommend medium-rare, you will need to rest the fillet in a warm environment for several minutes.

Warm Tomato Salad:

Halve the cherry tomatoes, de-vain the snow peas and slice into strips, peal and slice the Spanish onion into thin strips, so cut it long ways, toss the prepared items in a bowl with a little oil, salt and pepper.

Clean, wash and dry all of the herbs.

In a wide thick based fry pan, heat to pan, add the oil. Once the oil is hot, pour in the tomatoes, snow peas, and onion. Let them sit and blister slightly, then toss to move everything around.

After a couple of minutes, add the herbs and toss, then remove from heat, pour over the Balsamic vinegar and toss again.

Roasted Potatoes:

Wash the kipfler potatoes, cut into slices, I recommend cutting on angles to create random shapes.

Toss in a bowl with the oil and seasoning. Place in a hot oven around 220 C. Cook till blistered and soft through.

Capsicum Caramel:

Remove the stalk and de-seed the capsicums, cut into strips, peal and slice the Spanish onion into thin strips, so cut it long ways. In a medium saucepan heat the oil, add the onion and capsicum, stir so make sure it doesn't stick, keep stirring to allow the capsicum and onion to start to caramelise.

Once it has caramelised add the red wine and de-glaze the pan, then add the butter and palm sugar.

Reduce the heat and allow the capsicum to soften and the liquid to become a syrup consistency.

To Serve:

Place the potatoes first, then position the steak on the potatoes, the warm salad straight from the stove top, and pour the capsicum caramel over the top of the fillet. Add some last minute fresh salt and pepper and serve.

Credits: Recipe by AGFG Resident Chef Shawn Sheather

Photo Credits: Recipe by AGFG Resident Chef Shawn Sheather