American

Salt-rubbed rib-eye steak with salt and vinegar potatoes

Name: Salt-rubbed rib-eye steak with salt and vinegar potatoes
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: /american
Ingredients: 1 (about 1.4 kg) dry-aged grass-fed rib-eye steak; ¼ cup Sea Salt Flakes; 1 kg small red skin potatoes; 1 ¾ cups (430ml) cider vinegar; ½ cup (125ml) extra virgin olive oil, plus extra to drizzle; 1 cup (280g) natural thick Greek yoghurt; 1 ½ tbs Dijon mustard; Finely grated zest of 1 lemon, juice of ½; ½ cup mixed herbs, finely chopped (tarragon, mint and chive), plus extra leaves, to serve; 1 small savoy cabbage, cut into 8-12 wedges

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30m

55m

Salt-rubbed rib-eye steak with salt & vinegar potatoes

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Adding Maldon Sea Salt Flakes to a piece of steak draws out the moisture in the meat. The salt dissolves in this moisture, creating a brine that is then re-absorbed back in the steak. In this process, the lean muscle proteins in the meat are broken down, making them juicier and more tender.

1 (about 1.4 kg) dry-aged grass-fed rib-eye steak
¼ cup Maldon Sea Salt Flakes
1 kg small red skin potatoes
1 ¾ cups (430ml) cider vinegar
½ cup (125ml) extra virgin olive oil, plus extra to drizzle
1 cup (280g) natural thick Greek yoghurt
1 ½ tbs Dijon mustard
Finely grated zest of 1 lemon, juice of ½
½ cup mixed herbs, finely chopped (tarragon, mint and chive), plus extra leaves, to serve
1 small savoy cabbage, cut into 8-12 wedges

Method

1.

Sprinkle steak with 1 tbs sea salt flakes, using your hands to gently push salt flakes into the meat. Set aside to bring to room temperature (about 1 hour) while you prepare potatoes.
2.

Place potatoes, vinegar, 1 tbs sea salt flakes into a large saucepan, cover with water and bring to a boil. Turn down to a simmer and cook for 30 minutes or until tender. Drain and set aside to cool slightly.
3.

Preheat oven to 200°C. Line a baking tray with baking paper. Using the back of a spoon, crush potatoes and drizzle over ⅓ cup (80ml) oil. Season with 1 tbs sea salt flakes and freshly ground pepper, and roast for 40 minutes or until very crispy and golden.
4.

Meanwhile, combine yoghurt, mustard, lemon zest, juice and chopped herbs in a small bowl. Season with sea salt flakes and freshly ground pepper.
5.

Heat a barbecue or grill pan to high. Drizzle steak with olive oil and season with freshly ground pepper. Grill for 6-8 minutes on each side for medium-rare (55°C-60°C using a meat thermometer) or until cooked to your liking. Loosely cover with foil and leave to rest for 10 minutes. Brush cabbage wedges all over with remaining 2 tbs oil, season with sea salt flakes and grill for 2-3 minutes on each side until charred. Place on a plate, cover with foil and leave to steam for a few minutes (the residual heat will continue to cook cabbage). Spread half the yoghurt mixture over a serving platter, top with potatoes and cabbage, and spoon over some more of the yoghurt dressing. Drizzle with extra oil and scatter over extra herbs and sea salt flakes.
6.

Cut the beef away from the bone and carve into thick slices. Transfer to a platter or board and pour over any of the resting juices. Serve with remaining dressing and salt and vinegar potatoes alongside.