Left Continue shopping
Your Order

You have no items in your cart

Ricetta dall’Australia

Rib Eye Steak

Australians define the Rib Eye cut of meat as a meal fit for a king . Sources from the land of kangaroos confirm that even industry leaders such as Doctor Davey Griffin highlight the importance and supremacy of this cut of meat. In Italian the name sounds a little more reductive and we call it rib .

"There are two types of people: those who eat the rib eye steak first and those who leave this fine and particular cut of meat at the end of the meal."

A very respectable steak that can reach 200 g , contains its delicacy in the deep marbling and in the presence of a good quantity of fat which contributes to giving a strong flavor to the lucky person who finds it on the plate. The Rib Eye is defined as the king cut of the section it belongs to. It is obtained from the front part of the loin and includes all the best characteristics both in terms of flavor and aesthetics. Fat becomes the main ingredient, rich in flavor and capable of transforming a simple steak into a riot of flavours!

However, considering it a simple steak risks diminishing its scope; choose to cook the cut of meat using refined ingredients capable of giving a magical touch and a particular treatment... In short, behave like a king!

The BBQ Box represents the perfect essence for preparing a classic barbecue with a particular touch. In our BBQ Box you can also find Rib Eyes, under the Italian name for beef ribs. Taking inspiration from Australian recipes, you can choose strong aromas such as truffles, sweetish flavors such as onions, local flavors such as porcini mushrooms. The only requirement is balance which helps to better manage all the ingredients while keeping the main ingredient as the undisputed king of the grill!

Caramelized onions and truffle flavored salt help create a tasty, curious and original dish. Australian cuisine takes inspiration from fine American cuts and adds a touch of aroma to meat with a strong and well-defined flavour.

Follow the recipe and give a magical touch!

Rib Eye steak: the ingredients

For the caramelized onions :

  • 1 stick of good quality butter at room temperature
  • 2 white onions
  • 1 tablespoon extra virgin olive oil
  • 1 pinch of sea salt
  • 1 tablespoon balsamic vinegar

For the truffle flavored salt:

  • 2 tablespoons of table salt
  • 1/2 teaspoon porcini powder
  • 1/2 teaspoon black truffle oil

The procedure

To best release their flavour, Rib Eye steaks must be served as soon as they are removed from the heat . This is why the first thing you need to do is prepare everything you need and the ingredients that will be used to enhance the flavor and present the dish at its best.

The caramelized onions :

Place a saucepan over low heat with the balsamic vinegar and salt , cut the onions into thin slices and add. Stir occasionally and leave on the heat for at least 45 minutes : until the mixture is reduced. When the onions have cooled , add the butter at room temperature and mix until you obtain a homogeneous mixture.

Using baking paper, create a stick of butter with onions, place in the refrigerator to allow the butter to harden.

You can reuse the excess butter for other preparations, with this process it will keep for a month.

Truffle-scented salt :

In a bowl combine the salt and porcini powder - if the season permits you can also use finely chopped fresh mushrooms . Add the truffle oil and mix with a wooden spoon to create a calibrated mixture.

The time has come to light the fire and cook the King dish!

When the embers are hot, start grilling the ribs and sausages, choosing to leave the ribs eye steaks for last .

Pat the steaks dry with absorbent paper and place on the grill. Using a brush, brush both sides with truffle-flavored salt .

Leave to cook for a few minutes, until the color is that typical of grilled meat.

Remove from the heat and cover with baking paper , leave to rest so that the internal juices can redistribute perfectly.

Then cut the Ribs Eye steaks into slices at least half a centimeter thick , add knobs of butter to the caramelized onion and sprinkle again with truffle-flavoured salt.

Add to the grilled dish and sit at the table. The time has come to savor this delight!