Rob Grist – German Gymnasium Seared Aussie Beef Ribeye with Baby Leek, Celeriac Puree & Salsa Verde
- Prep time 30Min
- Cook time 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Rib Eye
- Serves 4
Seared Australian Beef Ribeye with Charred Baby Leek, Celeriac Puree, and Wild Garlic Salsa Verde
Ingredients
- 4 Aussie rib-eye steaks
- 2 sprigs thyme
- 50g butter
- 4 tbsp olive oil
- Sea Salt (to taste)
- 2 garlic cloves
- 2 tbsp capers
- 3 anchovy fillets
- 50g flat leaf parsley
- 100g wild garlic leaves
- 1 tbsp lemon Juice
- 16 tbsp olive oil
- 1kg celeriac
- 100g unsalted butter
- 200ml whole milk
- 10g nutmeg
- 1 bunch baby leek
- Ice Water
Method
- Heat some oil over a high flame in a heavy-based frying pan that will comfortably fit 2 steaks at a time.
- When the oil is simmering, turn the heat down to medium-high and add the butter.
- Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 minute so they get a nice brown crust.
- As a rough guide, each steak will take 4 minutes in total for rare, 5-6 minutes in total for medium and 8-10 minutes for well done.
Wild Garlic Salsa Verde
- Place 2 cloves garlic, capers, anchovies, parsley and wild garlic in a food processor and blend well (or chop finely by hand).
- Place mixture in a bowl and add the lemon juice. Drizzle the olive oil to give a thick consistency and season if needed.
