Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad.
Last Saturday before I left for Brisbane I noticed that Coles had these large rib eye bone in steaks for sale. I really wanted to buy one just in case there were none available when I arrived back in Canberra. I worry though about power outages and the last thing I wanted was putrefying meat in a hot freezer when I returned.
Fortunately, Coles had some available on Friday night when I got back into Canberra.
- Cos lettuce
- Green peppercorns
- Iodised salt
- Lime juice
- Lime zest
- Orange juice
- Orange zest
- Queensland nut oil
- Red onion
- Rib eye fillet bone in
- Spring onions
- Unwrap the meat and dry the surface with absorbent kitchen paper.
- Season the surfaces of the meat with iodised salt.
- Place the meat on a rack and refrigerate overnight to dry brine.
- Remove the zest from an orange and a lime.
- Remove the juice from an orange and a lime.
- Slice radishes and cross slice fennel and red onion.
- Cover the radish, fennel, red onion, lime zest, and orange zest with the juice from the orange and lime.
- Refrigerate the pickling radish, fennel, and red onion for about one hour.
- Shred a cos lettuce.
- Chop parsley.
- Chop coriander.
- Cut cherry tomatoes in half.
- Put the lettuce, parsley, coriander, and tomatoes in a mixing bowl.
- Drain the pickling juices from the radish, fennel, and red onion and mix with the lettuce, parsley, coriander, and tomatoes.
- Preheat an oven to 200 °C (392 °F).
- In a hot frypan add some high vapour point oil, e.g., Queensland nut oil along with a knob of butter.
- Sear the steak in the butter.
- Insert a meat thermometer and put the meat on a rack in the oven.
- Cook until the internal temperature reaches about 57 °C (134 °F).
- Allow the meat to rest for about 10 minutes.
- With a boning knife remove the rib bone.
- With a sharp cook’s knife slice the steak.
- Chop the chives and spring onions.
- Open a tin of green peppercorns and drain the brining fluid.
- Reheat the frypan and then added the chopped chives, spring onions, and green peppercorns and sauté to absorb the burnt butter and beef fat.
- Add a splash of sherry and cook off the alcohol.
- Add some cream and cook until a sauce has been formed.
- Plate up the rib bone and place the salad next to it.
- Lay slices of steak over the salad and add the green peppercorn cream sauce on top of the steak.
- When finished gnaw the meat off the rib bone.
Click on a photograph and then scroll through the full sized image files.