Rib-eye Steak



For the Steak

4 rib-eye steaks
1 ½ tablespoons olive oil for brushing
Salt & pepper, freshly ground
2 long red chillies, cut in half for garnish

For the Mash

700g potatoes, peeled
50g butter
200ml cream
40g roasted garlic
Salt & pepper

For the kick-ass sauce

1 cup tomato sauce
½ cup barbecue sauce
75ml Worcestershire sauce
½ teaspoon Cajun spice
50ml Kikkoman soy sauce
25g crushed garlic
2 teaspoons salt
50ml lime juice
2 teaspoons chilli, chopped

The Method

  1. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth
  2. Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 – 15 minutes. Remove the pot from the heat and drain
  3. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 1 minute to dehydrate the potatoes
  4. Remove the potatoes from the heat. Add the garlic and butter
  5. Using a hand held masher, mash the butter and garlic into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should be lump free
  6. Season the potatoes with salt and pepper. Keep warm until needed
  7. For the kick-ass sauce, combine all ingredients in a saucepan and heat gently
  8. For the rib-eye, remove any excess fat and sinew from the bones, leaving the ends exposed. Brush both sides lightly with oil and season with salt and pepper
  9. Cook the steaks on a pre-heated char grill or hot plate for 5 -6 minutes or until cooked to your liking. Let rest for another 5 minutes, and reheat on the char grill just before serving
  10. To serve, place mash in the middle of the plate, add the beans and kick-ass sauce, and sit the rib-eye with the bone up on the mash. Garnish with long red chilli.