Bord Bia Receipe of the Month
26/09/2013 Website News
Rib-eye is often said to be the king of steak. The flavour of this cut, marbled and juicy is hard to top but this little twist makes it utterly sublime. The butter, infused with shallots and black peppercorns, complements the grilled steak perfectly and looks and tastes amazing!
Grilled rib-eye steak with peppered shallot butter
These days I hear there is less fillet and striploin being sold and rib-eye has become more popular. It is good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This butter will complement any grilled meat and it looks great.
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