Recipe
Matt Sinclair’s Rib Eye with Celeriac Gratin
Matt says: “I’m really excited to be sharing my rib eye recipe – with it’s simple cooking of the steak accompanied by sides bursting with fresh flavours, is sure to be a hit in any household.”
- Serves 4
- Prep Time 10 mins
- Cooking Time 40mins
Ingredients
- Serves 4
Method
- Make sure the meat is at room temperature before you start cooking.
- Preheat oven to 170oC. To make the celeriac gratin, melt the butter in a heavy-bottomed saucepan. Stirring constantly, mix in the flour and cook until the paste bubbles a bit, about 2 minutes – but don't let it brown.
- Add the hot milk, continuing to stir as the sauce thickens. Bring it to a simmer, add cheese and salt and pepper to taste. Lower the heat and cook, stirring continuously for 2 to 3 minutes. Remove from the heat.
- Grease a deep baking tray and place a layer of celeriac on the base, followed by a layer of onions and some bechamel sauce. Repeat process until everything has been used. Sprinkle top with panko crumbs and a drizzle of olive oil.
- Place in heated oven for 30-40 minutes. Increase heat at the end if you want to develop more colour on top.
- While this is cooking, combine all your dressing ingredients then place this into a bowl with the salad ingredients. Slightly massage the salad to soften the kale.
- Prepare the now room temperature steak by trimming, patting dry with paper towel and rubbing with some oil and season both sides with generous amounts of salt.
- Heat a heavy-based frypan on med-high heat and cook the steak for 4-5 minutes on each side to develop a nice crust (depending on the thickness of your rib eye cooking time will vary).
Tips
- For a large rib eyes, remove from fridge at least two hours before to allow sufficient time to get to room temperature.
- Use a cooking thermometer to check the internal temp for your desired outcome as the most accurate way of cooking.