Beautiful chargrilled Rib Eye
Served with potato & carrot rosti with chunky salsa verde


  • 4 Rib eye steaks

  • 50gm sea salt

  • 50gm freshly ground black pepper

  • 4 Rosemary sprigs

  • Olive oil


  • 1.

    Preheat oven to 180 degrees

  • 2.

    Bring steaks to room temperature

  • 3.

    BBQ should be very hot before cooking

  • 4.

    Slot a sprig of rosemary through each rump horizontally with leaves immersed and hanging out a little

  • 5.

    Drizzle meat with olive oil and sprinkle with sea salt and pepper

  • 6.

    Place meat on the hottest part of grill

  • 7.

    Seal & cook meat on the one side for 3 minutes, then turn over repeating cooking time

  • 8.

    Place in the oven for 5 - 8 minutes on a baking tray

  • 9.

    Remove from oven and rest for 10 minutes

  • 10.

    To serve, remove rosemary place on board and slice into 4 slices and serve with rosti and salsa verde

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 969kj
  • Fat Total 75g
  • Saturated Fat 31g
  • Protein 65g
  • Carbohydrate 9g
  • Sugar 0g
  • Sodium 866mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Use a skewer to create the hole for the rosemary stick to go in easily

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