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Rib eye bone in with green peppercorn cream sauce and pickled radish, red onion, and fennel salad.

Show notes at https://yumlum.co/35nRala

Last Saturday before I left for Brisbane I noticed that Coles had these large rib eye bone in steaks for sale. I really wanted to buy one just in case there were none available when I arrived back in Canberra. I worry though about power outages and the last thing I wanted was putrefying meat in a hot freezer when I returned.

Fortunately, Coles had some available on Friday night when I got back into Canberra.

Ingredients

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• Butter
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• Chives
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• Coriander
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• Cos lettuce
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• Cream
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• Fennel
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• Green peppercorns
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• Iodised salt
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• Lime juice
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• Lime zest
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• Orange juice
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• Orange zest
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• Parsley
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• Queensland nut oil
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• Radish
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• Red onion
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• Rib eye fillet bone in
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• Sherry
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• Spring onions
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• Tomatoes
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Instructions

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1. Unwrap the meat and dry the surface with absorbent kitchen paper.
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2. Season the surfaces of the meat with iodised salt.
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3. Place the meat on a rack and refrigerate overnight to dry brine.
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4. Remove the zest from an orange and a lime.
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5. Remove the juice from an orange and a lime.
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6. Slice radishes and cross slice fennel and red onion.
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7. Cover the radish, fennel, red onion, lime zest, and orange zest with the juice from the orange and lime.
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8. Refrigerate the pickling radish, fennel, and red onion for about one hour.
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9. Shred a cos lettuce.
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10. Chop parsley.
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11. Chop coriander.
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12. Cut cherry tomatoes in half.
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13. Put the lettuce, parsley, coriander, and tomatoes in a mixing bowl.
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14. Drain the pickling juices from the radish, fennel, and red onion and mix with the lettuce, parsley, coriander, and tomatoes.
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15. Preheat an oven to 200 \xb0C (392 \xb0F).
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16. In a hot frypan add some high vapour point oil, e.g., Queensland nut oil along with a knob of butter.
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17. Sear the steak in the butter.
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18. Insert a meat thermometer and put the meat on a rack in the oven.
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19. Cook until the internal temperature reaches about 57 \xb0C (134 \xb0F).
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20. Allow the meat to rest for about 10 minutes.
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21. With a boning knife remove the rib bone.
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22. With a sharp cook's knife slice the steak.
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23. Chop the chives and spring onions.
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24. Open a tin of green peppercorns and drain the brining fluid.
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25. Reheat the frypan and then added the chopped chives, spring onions, and green peppercorns and saut\xe9 to absorb the burnt butter and beef fat.
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26. Add a splash of sherry and cook off the alcohol.
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27. Add some cream and cook until a sauce has been formed.
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28. Plate up the rib bone and place the salad next to it.
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29. Lay slices of steak over the salad and add the green peppercorn cream sauce on top of the steak.
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30. When finished gnaw the meat off the rib bone.
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