Make A Rib Eye Steak Begs to be Grilled!
Cooking and eating a rib-eye steak is always a treat. This grilled rib-eye steak recipe with homemade onions rings and a garlicky watercress purée is a great steak to enjoy fresh off the barbecue, making it a delicious way to celebrate! Not your typical everyday grilled steak but soon to be one of your favorite barbecue go to's~!
Grilled Rib Eye Steak with Watercress Purée
Serves 4
Total time: 45 minutes
Ingredients
Rib Eye Steak
4 8 oz rib-eye steaks
Watercress Purée
14 oz of watercress, picked and washed
14 oz of baby spinach leaves, washed
2 large onions, finely diced
6 garlic cloves, minced
1 pint of cream
olive oil
salt
pepper
Onion Rings
2 large onions, cut into rings 1/8 to 1/4 inch thick
4 oz of rice flour
5 black peppercorns
1 1/2 bird's eye chillies, stalks removed
1/3 oz of sea salt
vegetable oil, for deep frying
Equipment
Deep fat fryer
Blender
Preparation
Watercress Purée
Bring a large pan of salted water to the boil. Submerge the watercress and spinach into the boiling water for 1 minute. Strain and place into ice water for 10 minutes.
Pour enough olive oil to coat the base of a large pan and place over a medium heat. Add the onion and a good pinch of salt and pepper and sweat until soft. Add the minced garlic and cook for a further 2 minutes. Add the cream, bring to a simmer and reduce down by half.
Add the blanched watercress and spinach and cook for a further 5 minutes. Place into a blender and process until smooth. Pass through a fine strainer, season to taste with salt and pour into a suitable container. Store in the fridge until needed
Onion Rings
Start with the black pepper flour. Place half of the rice flour into a blender with the chillies and black pepper, blend until smooth. Add the remaining rice flour and salt and pulse until combined.
Place the black pepper flour into a bowl and whisk in enough cold water to form a thick batter. Set aside until required
Rib Eye Steaks
Generously season the steak with salt and pepper. Heat a pan, grill or barbecue until extremely hot. Preheat the oven to 400°F. First place the steak onto the cooking surface if using a pan or grill, rub down the surface with vegetable oil before cooking.
Once the meat has achieved a rich caramelized dark brown color, about two minutes, turn over and sear on the other side until a similar color is achieved. Remove the pan from the heat. For a rare steak, you do not need to cook the steak further in the oven.
For a medium-rare steak, place in the preheated oven for 1 minute (increase this number by 2 minute increments for medium, medium-well and well-done finishes). Remove the steaks from the oven and set aside to rest for 4 minutes
Onion Rings (cont.)
Meanwhile, gently stir the batter to ensure an even consistency. Drag the onions through the batter and deep fry at 356°F until golden. Remove from the fryer and place on absorbent kitchen towel.
Plating/Presentation
To serve, divide the watercress purée across 4 warmed plates and place the steak on the puree and then top with a few onion rings. A crisp salad would be delicious as a side with buttered French rolls. Still not enough, how about adding Hasselback potatoes (recipe below)!
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