Grilled Rib Eye With Fierce III GSM Herb Butter + Onion Rings
Chef Jason Roberts has prepared an incredible dish for us. Pairing a succulent rib eye with Fierce III Shiraz Grenache Mataro he has created an explosion of flavour for the mouth.
If you make up this recipe be sure to share your photos with #livefirece
You can view the video of Jason making up this recipe here
INGREDIENTS
1 x 750gm – 1kg rib eye (half an hour before cooking remove from refrigerator)
250gm softened Butter
4 large Eschalots peeled and finely chopped
1 cup Fierce III GSM
3 fresh bay leaves
1/2 cup finely chopped parsley
Salt + Ground black pepper
1 onion, peeled and finely sliced into rings
1 cup of milk
1 cup cornflour
2 cups olive oil for frying
METHOD
Place the chopped eshalots into medium-sized saucepan over moderate heat along with the red wine and bay leaves. Set to reduce until liquid has completely evaporated. Set aside to cool.
Once eshalots have cooled remove the bay leaves and place into a small bowl along with the softened butter chopped parsley a good pinch of salt and a grinding of cracked black pepper mix well to evenly emulsified.
To prepare the onions: Soak the rings in milk for a good 10 minutes. Remove the rings from milk and dredge in flour to evenly coat. Heat oil to 160°C (I recommend using a probe thermometer to check for oil temperature)
Carefully drop the onions into the oil and cook until golden (Approximately 2 to 3 minutes). Remove using a slotted spoon and sit over paper towel to drain. Season with a little salt.
Cook your steak to desired temperature, I prefer to cook my rib eye over a grill for about 4-5 minutes on either side and then rest for another 5 minutes before serving.
Spoon over a helping of the red wine butter, place under a hot grill to lightly melt. Serve with onion rings
Note: left over red wine butter will keep perfectly well frozen.
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