Pepper-Crusted Rib Eye

Today’s recipe has been on high rotation in the Gooding household, either as simple dinner for our family or cooked up and served up with company.

Serves 4

Ingredients

1 grass fed Rib-eye steak (room temp)

2 tsp olive oil

sea salt

black pepper

Compound butter

50g grass fed salted butter (room temp)

1 garlic clove - minced 

1/4 cup parsley

1 tsp dried tarragon

1/2 lemon -juiced

Method

1. Pre-heat oven to 190C
2. Heat the olive oil on high heat in a skillet (oven proof if possible)
3. Heavily season the steak on all sides and place into the hot pan
4. Cook until both sides are caramelised then remove from the heat
5. Transfer the pan to the oven and cook until core temperature is approx 52C (medium rare)
6. Remove from the heat and allow to rest for 8 minutes
7. Meanwhile combine all the ingredients for the butter and blend
8. Once rested, heavily pepper the steak on all sides before slicing (not too thinly, otherwise it’ll dry out) Cut along bone, before slicing through the steak.
9. Serve with a tsp of the butter
10. Enjoy!!