We have a lovely recipe for Marinated Steaks by renowned Irish chef Domini Kemp on the website today. Our lovely salt-aged rib-eyes would work perfectly but you can choose your own cut.
And if you check our Facebook and Instagram accounts later, we’ll be posting videos of Declan Gahan choosing and cooking some rib-eyes. They are really handy with some top tips on getting the most out of your meat!
And the best news is that we also have a special offer on our rib-eyes!!! We are offering 15% off our Salt Aged Rib Eye steaks and Rib Eye Burgers instore for a limited period.
INGREDIENTS
4 rib-eye steaks
Handful rosemary leaves, very finely chopped
1 head garlic, peeled and crushed
1 tin anchovies
1 tbsp Dijon mustard
1 tsp English mustard powder
Lots of black pepper
1 tsp Demerara sugar
Half bottle red wine
METHOD
- Put the rosemary, garlic and anchovies (including the oil) into a saucepan and heat gently while you squish the anchovies with the back of a wooden spoon. Turn up the heat and let it gently sweat.
- Add the mustards, pepper and sugar. Mix well and then pour in the wine and bring up to the boil. Simmer gently until the mixture reduces by half. It’ll look like purple coloured hoi sin sauce.
- Allow the marinade to cool fully and then pour it over the beef and let it marinate for a few hours. Turn the meat occasionally while it’s marinating in the fridge.
- Heat a barbecue or char grill and cook the meat for about five to seven minutes on each side. Allow it to rest for at least five to 10 minutes and then carve at an angle, against the grain, in thin slices.
Photo: Alan Betson/The Irish Times
