Ribeye cooked in duck fat

Take your steak to new heights with just a few ingredient spins – create the perfect crust, enhance the meatiness of your steak, and deliver a perfect balance of flavours.

Ribeye cooked in duck fat Credit: Kitti Gould

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 2 rib eye steaks
• sea salt and black pepper, to taste
• 2 tbsp duck fat
• 2 ripe avocados
• coconut aminos, for drizzling (see note)
• green salad, to serve

Standing time: 1 hour

Instructions

1. Remove the steak from the refrigerator and allow to come to room temperature. Season the steak generously with salt and pepper.
2. Heat a large heavy-based frying pan over medium-high heat. When the pan is hot, add the duck fat and once melted and hot, add the steaks, then reduce the heat to low. Cook the steaks until done to your liking. For a perfect medium-rare steak, cook a 2.5 cm-thick steak for 4–5 minutes per side. For a 3 cm-thick steak, add 1–2 minutes per side to the cooking time.
3. Remove the steaks from the pan and rest for 15 minutes on a wire rack placed over a tray. This ensures that the juices redistribute throughout the steaks.
4. Meanwhile, coarsely mash the avocado in a bowl and season with salt and pepper to taste.
5. To serve, slice the steak and divide between plates. Pour over the resting juices and a little coconut aminos. Served with smashed avocado and green salad on the side.

Note

• Coconut aminos is a salty, savoury seasoning sauce made from the fermented sap of coconut palm and sea salt. The sugary liquid is similar in colour and consistency to light soy sauce, making it an easy substitute in recipes.

It's not as rich as traditional soy sauce and has a milder, sweeter flavour. Yet, surprisingly, it doesn't taste like coconut. It's soy, wheat and gluten-free, making it a healthier alternative to soy sauce for those with certain allergies or food sensitivities.

Photography by Kitti Gould.

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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.

Stream free On Demand

High Steaks

Watch The Full Episode Here

G

Watch The Full Episode Here

G