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  • 4 by 350g rib eye steaks

  • Pinch flaked salt

  • Pinch black pepper

  • 60ml olive oil

  • 4 tbsp mayonnaise

  • 2 tbsp dijon mustard

  • 2 lemons

  • 1 celeriac

  • Mayonnaise Yields 3 cups

  • 2 whole eggs, 55’s

  • 2 tbsp Dijon mustard

  • 1 tbsl white balsamic vinegar

  • 600 ml olive oil

  • 1 tsp salt


  • 1.

    Pre-heat the BBQ on high for 10 minutes and then reduce to a medium flame. Alternatively heat a good griddle pan on a high heat.

  • 2.

    Sprinkle the rib eye steaks with generous amount of salt and pepper. Brush with the olive oil and place onto the bars of the BBQ. Cook for approximately 6 minutes and turn over. Grill for approximately another 6 minutes. Remove and rest for 10 minutes to medium rare.

  • 3.

    Meanwhile, peel the celeriac and shred into thin strips. Place into a medium sized bowl. Cut one of the lemons in half and squeeze the juice from half of the lemon onto the shredded celeriac. Mix with a little salt and pepper. Add the mayonnaise and Dijon mustard and mix until combined.

  • 4.

    Place a steak on each plate and pile a generous amount of the celeriac remoulade next to the steak. Add a quarter of a lemon and a drizzle of olive oil around the dish and serve.

  • Mayonnaise:

  • 1.

    Place the eggs, mustard, vinegar and salt into a hand blender or food processor

  • 2.

    Blend until creamy.

  • 3.

    Add half the oil and blend until creamy.

  • 4.

    Add the other half of the oil and blend until creamy.

  • 5.

    For the variations make the mayo and add the extra ingredients at the end and blend briefly.

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