CHARGRILLED RIBEYE, ROSEMARY & ROASTED VEGETABLES

By Steve Webber
Feature recipe for July 2017

Nothing is more perfect than an aged steak and a good glass of red. Steve Webber suggests pairing this chargrilled ribeye with a glass of De Bortoli Woodfired Heathcote Shiraz. Seriously delicious.

SERVES 2
  • 2 large ribeye steaks
  • selection of seasonal vegetables
  • 2 tbsp olive oil
  • 2 sprigs of fresh rosemary

STEAK BUTTER

  • 200g salted butter, room temperature
  • 4 anchovy fillets, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp dijon mustard
  • 2 tbsp parsley, finely chopped
  • 1 tsp chilli flakes

Use an electric mixer to beat butter in a bowl for 3 minutes until creamy. Add the rest of the steak butter ingredients and mix well.

Spoon the butter mixture onto a piece of foil to form a log. Roll up and twist the ends. Refrigerate for 1 hour before slicing into thick rounds to top a hot steak.

Preheat barbecue grill until very hot. Season and oil ribeye. Cook each side for about 5 minutes or to your liking, then let rest for a further 10 minutes.

Serve with a selection of vegetables that have been roasted in oil with sprigs of rosemary for 30 minutes on 200°C.

Back