Rib Eye Steak with Pepper Sauce
Served with Hot Mustard Coleslaw
Rib Eye Steak with Pepper Sauce
Serves
2
Prep Time
10mins
Total Time
50mins
difficulty
Moderate
We were lucky enough to live in Dubbo, New South Wales, where we could source some of the best steaks ever tried (according to our visitors). You can cook something perfectly but if the base product is sub-standard, well, so will the meal.
A pepper sauce adds another layer of flavour and the coleslaw is also great if you are looking to keep the carbohydrates to a minimum.
If carbs do not faze you then baked spuds or a potato salad works nicely as well.
Ingredients
Hot Mustard Coleslaw
- 200 g shredded cabbage
- 1 medium shredded carrot
- 1 thinly sliced medium brown onion
- 1/2 lemon juice
- 1 tablespoon hot English mustard
- 100 g sour cream
Pepper Sauce
- 60 g butter
- 1/2 medium brown onion finely diced
- 3 cloves crushed garlic
- 2 teaspoons cracked black pepper
- 60 ml red wine
- 2 cups beef stock (master stock is perfect)
Instructions
1. Prepare the coleslaw
- Add cabbage, carrot and onion in a glass bowl (non-reactive).
- Add lemon juice.
- Season to taste.
- Mix.
- In a separate bowl combine the sour cream and mustard.
- These can be kept in the fridge and mixed together before serving.
2. Pepper Sauce
- Heat a large saucepan over high heat.
- Add the butter.
- Add onion and sauté until translucent.
- Add garlic and cook for another 2 minutes.
- Add black pepper.
- Deglaze with the red wine.
- Add the stock.
- Reduce the heat to medium and cook for 12 to 15 minutes until the sauce has thickened.
- Set aside and keep warm.
3. Heat the oven to 180C
4. Heat a large frying pan with high heat
5. Put a wire rack in a baking tray
- Place the steaks on the rack and place in the oven.
- Cook until done to your taste.
- Medium rare is about 7-9 minutes.
6. Remove the steaks from the oven
- Loosely cover with foil to keep warm.
- Allow to rest for 5-7 minutes.
7. Serve
- Rib eye, coleslaw and pepper sauce.
- Enjoy.
Photo Credits: Emerson Vieira | Unsplash
