Ribeye with Potato and Cheese Chips and a Tangy Salad
A restaurant-worthy ribeye with crispy cheese-topped potato shards and a tangy herb salad on the side - all cooked low and slow before a fast, hot finish on the grill.
Serves: 3-4
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
INGREDIENTS
1 large ribeye steak (approximately 800 grams to 1 kilogram, 4 cm thick)
Himalayan pink salt block (optional)
5 Dutch cream potatoes (about 1.5 kilograms)
3 tbs olive oil
juice and zest of 1 lemon
1 tbs chicken stock powder (substitute for salt)
2 tsp oregano
1 tsp paprika
¼ cup water
½ cup feta cheese, goat's curd, or Parmesan
2 stalks celery
10 cherry tomatoes
2 cucumbers
¼ cup dill leaves
2 spring onions
1 tbs white wine vinegar
2 tbs extra-virgin olive oil
salt, for seasoning
grain mustard, to serve
METHOD
Preheat the oven to 220°C.
Cut the Dutch cream potatoes into thin shards, no thicker than 1 cm, and place them on a metal baking tray.
Toss the potatoes with the olive oil, lemon juice, chicken stock powder, oregano and paprika. Add the water.
Place in the oven for 40 minutes until crispy, golden and sticky. Remove and keep warm - try not to eat them all!
Reduce the oven to 100°C.
Bring the ribeye steak to room temperature and place it on a paper-lined tray. Bake for about 45 minutes to 1 hour, until the internal temperature reaches 55°C (medium).
Remove the steak from the oven and let it rest while you preheat the barbecue or grill to extremely hot. If grilling on the salt block, preheat this with the grill.
Grill the steak until you have a beautiful crust on both sides, about 5 minutes on each side.
Grate lemon zest over the potatoes and top with chunks of feta, goat's curd, or Parmesan.
For the tangy salad, finely dice the celery, cherry tomatoes, cucumbers and spring onions. Add the dill leaves and toss with salt, pepper, white wine vinegar and extra-virgin olive oil.
Slice the grilled steak into 1 cm chunks and serve with grain mustard.
Plate the crispy salted potatoes and the tangy salad alongside the steak.
HINTS
Let the steak come fully to room temperature before it goes in the oven - a cold centre will throw out your target internal temperature and leave you with an uneven cook.
The slow bake-then-grill method means you can hold the steak at a low, ready-to-go stage while you finish the potatoes and salad, so everything lands on the table hot at the same time.
No salt block? A hot cast iron pan or the barbecue plate does the same job for that final hard sear.
NUTRITION (per recipe total, serves 3-4 - guide only):
Energy: 4200 kJ (1005 cal)
Protein: 78 g
Fat: 58 g
Saturated fat: 20 g
Carbohydrate: 48 g
Sugars: 8 g
Sodium: 1450 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.