Yup you read that right, chilled ribeye. For those of you who think steak has to be served hot off the grill, this dish will definitely surprise you. Not only do you get the char-grilled flavours of your traditional ribeye with this recipe, but serving it chilled lets you carve it really thinly allowing you to savour each slice. Once the steak is topped with chives, parmesan cheese, crispy bacon and horse radish cream you have the ultimate ribeye recipe.
- 1 ribeye steak
- 1/4 cup freshly shaved parmesan
- 3 tbsp chives, finely chopped
- 3 strips of bacon
- 2 tbsp sour cream
- 2 tbsp horse radish
- 1/2 tsp sugar
- salt and pepper
Method:
1. Season the ribeye generously with salt and pepper
2. Grill over medium high heat 4 minutes on each side for medium rare
3. Place the steak over a cooling rack and chill in the fridge for 20-30 minutes
4. While the steak is chilling, fry the bacon until crisp and chop into small pieces
5. Slice the ribeye into thin slices about 2-3mm thick
6. Arrange the sliced steak on a plate and sprinkle over the cheese, bacon and chives
7. Combine the sour cream, horse radish and sugar then drizzle over the ribeye
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