Rib-eye, also known as Scotch fillet in Australia and New Zealand, is a beef steak from the rib section. Rib-eye steaks are naturally fatty and one of the more tender cuts of beef. It should be seared at a very high temperature to seal in natural juices and fat and then cooked on a lower heat to the required doneness. Perfectly cooked rib-eye steaks are full of flavor, moist, and melt in your mouth!
500 g rib-eye steak
salt
olive oil
Coffee Rub
5 ml mustard powder
30 ml ground coffee
5 ml paprika
15 ml sugar
5 ml garlic powder
5 ml ground ginger
2.5 ml chilli powder/cayenne pepper (optional)
15 ml freshly ground black pepper
Grilled Pineapple Rings
1 fresh pineapple, peeled, and sliced into 1 cm rings
olive oil
chilli flakes (optional)
Salt
- In a small bowl, combine all the coffee rub spices together.
- Lightly coat the ribeye steaks in olive oil. This will help the rub to stick.
- Generously apply the coffee rub to the beef massaging all the spices into the steaks.
- Brush the pineapple rings with olive oil, sprinkle with chilli flakes, if used and season with salt.
- Grill the ribeye steaks and pineapple rings on a hot fire or griddle pan, turning to cook on both sides to your preferred doneness.
- The pineapples should be nicely caramelised.
- Leave the meat to rest for half its cooking time to ensure it is moist, tender and juicy.
- Season the steaks to taste with salt.
- Plate the ribeye steaks alongside a stack of spicy grilled pineapple rings and serve with a loaf of freshly baked bread and a fresh salad of your choice.
Servings: 2 people
Cooking guideline based on 3cm thick steak : rare: 4 minutes on each side , medium-rare: 5 minutes on each side , medium: 6 minutes on each side (recommended), well-done: not recommended.
Photo and recipe courtesy of Karan Beef.