The low oven cooks the rib eye evenly, while the quick BBQ sear gives you that smoky, charred exterior without overcooking the centre. The steak pairs perfectly with simple sides and a good drizzle of our Chimichurri sauce.
Prep 20 mins
Cook time 1h 15min (plus resting)
Serves 4
Ingredients
1.3kg Hudson Meats beef rib eye steak
2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp olive oil
Corn rice
1.5 cups long-grain rice
1 cup corn kernels, fresh, canned or frozen
1 tbsp butter
Salt, to taste
Mini tomato salad
400g mini tomatoes, halved
1 tbsp capers, drained
2 tbsp extra virgin olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
To serve
1 tub Hudson Meats Chimichurri
Method
Remove the rib eye from the refrigerator about 30–45 minutes before cooking and pat dry with paper towel.
Preheat the oven to 130°C fan-forced. Season the beef generously all over with salt and freshly ground black pepper. Rub in oil.
Place the rib eye on a wire rack set over a baking tray. Place the beef in the oven and cook until the internal temperature reaches:
45–46°C for rare
48–50°C for medium-rare
52–54°C for medium
Depending on the thickness and shape of the steak, this will generally take around 60 minutes, but use the thermometer rather than time as your guide. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
While the beef is roasting, steam rice according to packet instructions. Add the corn kernels and butter or olive oil. Toss until the corn is heated through. Season with salt to taste. Set aside in a warm place.
To make the tomato-caper salad, place the tomatoes and capers in a bowl. Drizzle with olive oil and season with salt and freshly ground black pepper.
Toss gently and set aside.
Remove chimichurri from the fridge and allow it to come to room temperature – the olive oil base sets in the fridge but will liquefy.
Remove the steak from the oven and rest for 10–15 minutes covered in foil while you heat the BBQ.
Preheat the BBQ to very high heat. Place the beef directly over the hottest part of the BBQ and sear for approximately 2 minutes per side, turning as needed to develop a deeply browned crust. Sear the edges as well. Transfer to a board and rest for another 5 minutes before slicing.
To serve, slice the rested rib eye across the grain into thick slices. Serve with the rib bone alongside the warm corn rice and tomato-caper salad, spooning Chimichurri over the steak.
Recipe by @martyna.angell.foodcreative