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March 4, 2021

Rib eye Steak with Camembert and Fig Chutney

Posted on March 10, 2015 by in beef

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rib eye

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.

rib eye

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.


– 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!


– 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

Rib eye with Camembert and Fig Chutney

serves 4


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


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


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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4 Responses to “Rib eye Steak with Camembert and Fig Chutney”

  1. Alta Marx 13 March 2015 at 7:22 am #

    I love your recipes and allways listen to you ‘op RSG’ Thursday mornings.
    Alta Marx


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