Take the steak out of the fridge about 15 min before cooking. Preheat the oven to 150 degrees C.
Season the steak with butcher’s salt and olive oil, place the steak on a wire rack in a baking dish, and cook in the oven for around 30 mins depending on your preference of readiness (rare, medium etc). Let the steak rest now for 10 mins.
Preheat the grill plate nice and hot, and sear for around 45 seconds each side. Serve with a dollop of Peter Bouchier béarnaise sauce and your favourite vegetables or sides.
Christmas, to me, means family, friends, happiness and lots and lots of food. Jump right into the festive season with this perfect ribeye roast, served alongside buttered vegetables. Allow me to show you how to whip up roast that even the most amateur of cooks can master.
From Basting Bros BBQ comes this feast fit for a King. Serve this epic steak with Nathan's smooth and creamy mash and decadent red wine reduction.
Beef Wellington is possibly the ultimate indulgence when it comes to a main dish and the perfect dish to create for your next special occasion. The decadence comes from the ingredients and process where a center cut tenderloin of beef is coated in mustard and a mushroom duxelles, which is then wrapped in prosciutto, a chive crêpe and then finally covered with puff pastry and baked.