The rib eye is a tender cut of beef with great flavour due to the marbling of fat. It’s more common to have the bone removed in US. In Australia, it’s also known as Scotch fillet without the bone. This recipe uses the juices from the meat, reduced red wine, shallots and beef stock. The jus is thickened with butter for that creamy flavour. Quick to make and will please any steak lover.
Preheat your oven to 160ºC or 320ºF.
Chop the shallots very very finely.
Grate or crush the garlic very finely.
Salt your meat evenly by dropping salt from up high over steak. Salt both sides. (pepper later)
Place a frying pan on high heat with the grape seed oil.
Once the oil is very hot (do not smoke) gently ease your steak and sear each side until nicely caramelised. Flip steak on its side to sear each side too.
Add black pepper on each side and place in oven at 160ºC or 320ºF for approx 8 minutes, if you like your meat medium rare.
Once steak is cooked, remove from pan and leave aside on a warm plate, in a warm spot.
Place the pan back on full heat and add the chopped shallots, the rosemary and crushed garlic and mix well scraping all the meat residue stuck to the bottom of the pan.
Deglaze pan with the red wine (be careful as the alcohol can ignite) If unsure do it away from any flames.
Add the beef stock plus any juices from the resting steak that may have leaked out. Reduce liquid by approx one fifth, there still should be some liquid left but not much.
Turn the heat down to very low, add the butter to the liquid (jus) and mix well until all the butter is melted. Pour over your meat immediately.
Chop a little bit of parsley for garnish if you wish.
Always bring your meat to room temperature before cooking, remove from fridge 20 to 30 minutes before using.
For a nice presentation, cut the meat into slices and arrange it like a fan over the bone.
By Joel Mielle
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