Main content

Brought to you by


  • 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

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings