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  • 2 x 500gm rib eye steaks from your trusting butcher

  • 200 gm Sicilian sea salt

  • 50 gm freshly ground white pepper

  • olive oil

  • 1 charcoal or wood fired grill well tempered

  • 250 ml premium evoo

  • 2 lemons

  • Horseradish Condiment

  • 1 large daikon peeled

  • 2 medium sized horseradish roots peeled (or 150gm jar unsweetened horseradish)

  • 2 tablespoons of Dijon mustard

  • 50 ml extra virgin olive oil

  • small ½ lemon

  • heaps of freshly ground pepper


  • Horseradish Condiment::

  • 1.

    Grate daikon on course side of grater

  • 2.

    Gently squeeze excess juice and place in a bowl

  • 3.

    Grate the horseradish on fine side of grater and roughly chop over

  • 4.

    Add to daikon and all other ingredients to taste and set aside 15 mins before serving

  • Rib eye:

  • 1.

    Bring meat up to room temperature

  • 2.

    Have the grill peaking in temperature a good half an hour before wanting to cook

  • 3.

    On a dry tray lightly oil ribs and liberally sprinkle with sea salt and ¼ pepper, ½ cm cover on each side

  • 4.

    Place rib on hottest part of grill careful not to flame

  • 5.

    Seal & cook rib on the one side for 5-6mins, then turn over repeating cooking time

  • 6.

    Remove from grill and rest for 10-15 mins

  • 7.

    Put the ribs back on grill and cook for 3-4 mins on each side for medium rare

  • 8.

    Rest for a further 2 mins and slice off the bone if you wish to share, cutting into 6 or 7 pieces

  • 9.

    Place on plate, replace bone and drizzle liberally with evo and serve with lemon half and horseradish condiment

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