Rib eye Steak with Camembert and Fig Chutney
Posted on March 10, 2015 by nerinatimm in beef
Rib eye or ribeye steak is a man steak. Big, bold and packed with flavor, because it is cut from the center of the prime rib roast.
Rib eye is my new favorite cut of steak. Fillet, of course it is by far the most tender cut to grill, but to me, it lacks character and dept unless you stuff it or cover it in a creamy mushroom sauce. Rump is delicious too, but I have a new love affair with rib eye, especially if it has matured for a couple of days. So I guess that means rib eye is not only a man steak!
There is such a vast difference between pan frying a steak orgrilling it on the open fire and it all depends on what you have time for or feel like eating. There are however a few golden rules when working with steak, regardless which cut your choose.
Thick Cut
– When pan-frying you can still get away with a fairly thin cut steak, but when you use direct, open coals, I suggest you go for thick(at least 3-4 c ) cuts. Fillet of course you will keep whole and cut it just before serving, or make it 5 – 6 cm cuts.
Seasoning
– Although there are people who believe you should season with salt 30-40 minutes before cooking, I add salt whilst grilling and I have never regretted it. I use, salt, pepper and dry coriander and a little olive oil. That’s it!
Cookin’
– Place steak ( that you rubbed with olive oil) in very hot pan or on a hot grill and cook until it is not longer stuck to the pan or grill, do not fiddle with it! Turn over and cook to your liking.
Rest the meat
– Any meat, and especially steak, must rest for at least 5-10 minutes prior to cutting.
Ok, I served my rib eye with slices of ripe Fairview Camembert and fig chutney. Oh my, oh my it was so rich and delicious, I ate way more than I should have! No regrets though, I think I will work on turning this flavor combo into a snack or sandwich very, very soon!
Rib eye with Camembert and Fig Chutney
serves 4
Ingredients
for the Fig Chutney
8 Mission or any purple figs – halved
1 small red onion – finely sliced
2 sprigs fresh thyme
30 ml sugar
100 ml red wine
salt to taste
juice and zest of 1 lemon
Method
Place all the ingredients in a small pot and slowly bring to the boil to allow sugar to melt. Cook for 5 – 10 minutes or until it has a syrupy consistency. I like the figs to stay whole, rather than cook into a mushy jam!
For the steak
4 x 3 cm rib eye steaks
30 ml olive oil
salt and pepper
30 ml dry coriander – toasted and crushed
2 x 100 g Fairview Camembert
Method
Heat griddle pan or coals to very hot. In the meantime, rub the steaks with the olive oil and season with the dry seasoning. Place the steak on the hot griddle and cook until it comes loose from the pan. That is about 2-3 minutes, turn the steak and cook the other side for the same amount of time. Remove from the pan into a plate and cover with tin foil to rest for 5-10 minutes. Serve with slices of Fairview Camembert and the hot fig chutney and some skinny fries.
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May 22, 2017
[…] will find it hard to believe, but it is the secret to a great chop, fantastic pork belly and even a rib-eye steak comes to life with this […]
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December 21, 2017
[…] know about you, but we eat a lot of red meat during our holiday in Hermanus. Lamb, pork, beef, whether we cook it or BBQ it, it still is meat. So after about 2 weeks, we start to consider […]
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January 25, 2020
[…] change with the seasons or whatever I have available in my pantry. I am thinking apples, onions, figs, tomato, apricots, even […]
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I love your recipes and allways listen to you ‘op RSG’ Thursday mornings.
Alta Marx