Bob's Rib-Eye Revisited

My version of a grilled rib-eye developed by chef Pete Evans from the Seven Network’s My Kitchen Rules is a ripper.

It goes like this:

Fire up your grill for direct cooking (a gas grill works well for this recipe) and bring  4 rib eye steaks, on the bone (also known as a cote de boeuf), to room temperature. (This is vital for this recipe). You can buy individual, cryovac-ed rib-eyes from Jonathan’s in Smith St Collingwood, or most good butchers will cut them for you. Ensure they are aged. I usually buy one steak of close to 300g per person.

Using a pestle and mortar, grind together 100g sea salt, 3tbs black peppercorns, 1tbs chilli flakes and 1tbs chopped, fresh rosemary. Rub steaks with EV olive oil and coat with the spice/herb mixture.

Cook by positioning the steaks on a very hot grill at an angle of 45 degrees to the grill bars. Drop the hood. After about 2 mins (for medium rare), raise hood, rotate steaks through 90 degrees, and drop hood. After another 2 mins, raise the hood and repeat the procedure for the second sides of the steaks. Remove to a warm plate, loosely tent with foil and rest for about 5 mins in a warm place.

Squeeze lemon over the steaks and serve – ideally with some steamed broccolini, or similar, and a salad.

And, OK, chips.