Beef

Peppered rib-eye with charred cabbage and blue cheese dressing

Name: Peppered rib-eye with charred cabbage and blue cheese dressing
Yield: 4
Ingredients: 1 dry aged rib-eye beef steak (around 1.2kg); 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; 150g blue cheese (we used gorgonzola); 1/2 cup (125g) sour cream; 1/3 cup (80ml) buttermilk; Juice of 1/2 lemon; 2 tsp Dijon mustard; 2 tsp lemon pepper mixture; 1 small Savoy cabbage, cut into 8 wedges; Small parsley leaves, to serve; Thinly sliced white onion, to serve

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https://healthimprovements.info/recipes/peppered-rib-eye-charred-cabbage-blue-cheese-dressing/nmaock9d

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by Silvia Colloca

Cook and author

Oct 04, 2019

Investing in a meat thermometer can take the stress out of cooking such a special cut of meat as this, says Silvia Colloca.

1 dry aged rib-eye beef steak (around 1.2kg)
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
150g blue cheese (we used gorgonzola)
1/2 cup (125g) sour cream
1/3 cup (80ml) buttermilk
Juice of 1/2 lemon
2 tsp Dijon mustard
2 tsp lemon pepper mixture
1 small Savoy cabbage, cut into 8 wedges
Small parsley leaves, to serve
Thinly sliced white onion, to serve

Method

1.

Place steak on a tray, drizzle with 1 tbs oil and season with salt flakes. Leave to come to room temperature for 30 minutes.
2.

For blue cheese dressing, place cheese, sour cream, buttermilk, lemon and mustard in a blender and season. Process until smooth. Place in a bowl, cover and chill.
3.

Heat a barbecue or grill pan to high.
4.

Scatter lemon pepper mixture all over steak and press into meat. Grill for 6-8 minutes each side for medium rare (55°C-60°C) or until cooked to your liking. Loosely cover with foil and leave to rest for 10 minutes.
5.

Meanwhile, brush cabbage all over with remaining 2 tbs oil, season and grill for 2-3 minutes 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).
6.

To serve, arrange cabbage on a platter and spoon over some of the blue cheese dressing, scatter with parsley and onion and drizzle with extra oil.
7.

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 alongside.