Rib eye on the bone with charred herb salsa

Ribeye steak is a cut from the rib bone that's both tender and marbled. When served without the bone it's also called a scotch fillet. It's recommended to buy the best quality beef you can afford for this recipe.

Rib eye on the bone with charred herb salsa Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 sprigs rosemary, leaves picked
• 3 sprigs thyme, leaves picked
• 4 garlic cloves
• ½ long red chilli
• 1 tbsp extra virgin olive oil
• 1 x 500 g beef rib eye on the bone

Charred herb salsa

• ½ bunch coriander, washed well
• ½ bunch flat-leaf parsley, washed well
• 100 ml extra virgin olive oil
• 1 lemon, zest and juice
• 15 g Dijon mustard
• ½ large red onion, finely diced
• 1 garlic clove, finely grated
• 1 long red chilli, seeded and finely chopped
• sea salt and black pepper, to taste

Resting time: 10 minutes

Marinating time: 2 hours

Instructions

1. Place the rosemary, thyme, garlic, chilli and olive oil in a mortar and pestle and pound until a paste forms. Rub all over the steak and set aside to marinate for about 2 hours.
2. Preheat a chargrill pan or barbecue over medium–high heat.
3. For the salsa, drizzle the coriander and parsley with a little oil and season with salt and pepper. Chargrill the herbs, turning regularly for 1 minute or just until wilted. Remove and coarsely chop the herbs, then place in a bowl with all the other salsa ingredients and combine well.
4. Cook the steak for a few minutes on each side or until cooked to your liking. Remove and stand to rest for about 10 minutes before slicing and serving with the charred herb salsa.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.