RIB EYE ON THE BONE WITH ROSEMARY BUTTER & FAMILY VEG

Prep: 20 mins | Cook: 45mins | Skill: Medium | Serves: 4

This is hands down my favourite steak. It has the combination of the luscious eye fillet, the marbling of that juicy fat and the best part, that rounded section at the furthest end from the bone known as ‘the deckle.’ This has the combination of meat and intra wound ‘tender-goodness’ that introduces you to a whole new understanding of taste. I mean, I would usually enjoy one of these guys on their own, but realistically they serve 4, with plenty of colourful sides.

INGREDIENTS

1 800g-1kg rib eye steak

½ butternut squash, diced 2-3cm

2 red onions sliced

2 cups of Brussels sprouts, halved

1 garlic head, sliced in half

4 sprigs thyme

2 tbsp. olive oil

Pinch of salt

Pinch of pepper

Rosemary Butter:

250g grass-fed butter, softened

1 rosemary stalk

1 garlic clove, finely chopped

Pinch of salt

METHOD

1. Preheat oven to 220 degrees C.

2. Remove the leaves from the stalk of the rosemary and combine in a bowl with butter, garlic and salt. Roll up in baking paper to resemble a cylinder and pop in the fridge to set for a minimum 30 minutes.

3. Mix the vegetables in a baking pan with the olive oil, salt, pepper and thyme, roast in the oven for 30-45 minutes or until crispy on the outside and soft on the inside

4. For the steak, season both sides with salt and pepper and allow to sit for 10 minutes before adding to a super-hot grill. Turn every minute being sure to get every side charred, then pop in a roasting tray and cook in the oven for 8-12 minutes or until meat springs back quickly when touched.

5. Rest for 10 minutes. Take to the centre of the table to slice. Serve with the roasted veggies and rosemary butter