Rib Eye Steak with Dark Beer and Black Pepper
Photography Aaron McLean.
Serves: 6-8
INGREDIENTS
1 whole piece rib eye steak, about 1 kilogram
Marinade
1 bottle dark beer (I used Boundary Road Brewery Coffee Oatmeal Stout)
2 tablespoons Worcestershire sauce
3 cloves garlic, crushed
2 tablespoons soy sauce
2 tablespoons American mustard
1 tablespoon brown sugar
2 teaspoons ground black pepper
2 tablespoons olive oil
To cook
cotton kitchen string
sea salt and ground pepper
Mixed Capsicum Salad (see recipe below)
Mixed Capsicum Salad
2 tablespoons olive oil
3 capsicums, thinly sliced (I used 2 red and 1 yellow)
2 cloves garlic, thinly sliced
½ teaspoon chilli flakes
1 teaspoon whole yellow mustard seeds
1 teaspoon whole cumin seeds
2 teaspoons honey
2 teaspoons white wine vinegar
2 tablespoons chopped parsley
sea salt and ground pepper
METHOD
Tie the beef at intervals with string to keep its shape when cooking. Place the beef in a large sealable plastic bag.
Whisk all the marinade ingredients together then pour into the bag, over the beef.
Remove all the air and seal the bag. Place in a dish (in case it leaks) and chill for several hours and up to 2 days, turning the beef occasionally.
To cook: Two hours before cooking, take the beef out of the fridge. Remove from the marinade and pat dry with kitchen towels. Discard the marinade.
Just before grilling, sprinkle the bench with sea salt and ground pepper, then roll the beef over to coat evenly in the seasoning.
Heat the barbecue to medium and place the beef on the grill. Cover and cook for 45-50 minutes, turning to cook evenly on all sides. Transfer to a plate, cover loosely and rest for 10 minutes.
To serve: Slice the beef and arrange on a serving board. Drizzle over the resting juices and top with the Mixed Capsicum Salad.
Mixed Capsicum Salad: Heat the olive oil in a large sauté pan and add all the ingredients except the honey, vinegar and parsley. Season, then cover and cook for 20 minutes, turning occasionally or until the capsicums are tender.
Add the honey and vinegar, stir through and cook for 2 minutes. Add the parsley just before serving.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.