273 SMITH ST. FITZROY VIC. 3065

Mon-Fri.  9am — 7pm

Sat. 9am — 6pm

Sun.  10am — 5pm

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GRILLED RIB EYE STEAK

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INGREDIENTS
METHOD

1 x 600 g – 800 g dry aged pasture fed O’Connor’s rib eye

Sea salt flakes

SERVES TWO - FOUR

An hour before cooking, season both sides of the steak with plenty of sea salt. Leave the steak on a dinner plate covered with plastic wrap to come to room temperature. Meanwhile prepare your barbeque, a bed of hot coals is the ticket.

Pat dry the steak and brush with the bare minimum of oil. Place on the hottest part of the barbeque, and move the steak away from any flames that may flare up.

Once a good crust has been established turn the meat and continue to cook until a crust forms on the other side. Once this has been achieved turn the meat every 2 minutes or so until cooked to your desired doneness. When cooking the meat and in doubt of its state always take it away from the heat to rest for a few minutes. If it seems a little underdone for your liking you can always cook it a little further, the barbeque will still be hot.

  

Pair your steak with our homemade mustard and pickled mustard seeds.

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