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Hickory Peppercorn-Grilled Rib-Eye Steaks with Lemon Pepper Butter

For retail presentation:

Steaks 180g

6809 HICKORY PEPPERCORN SPRINKLE applied as per directions

Store/display minimum 2 hours

 

To make the lemon pepper butter medallians:

Add 6805 LEMON PEPPER GLAZE to soft unsalted butter - dosage 18%.

Mix well and shape into logs, place in fridge to set and later cut into medallions. Wrap in film or place in containers for cutomer.

  • 4
  • 12 min
  • Ingredients
  • Method
  • 4 rib-eye steaks (each about 1 inch thick)
  • 8 Medallions Lemon Pepper Butter
  • Chunky Roasted Chat potatoes
  • Char grilled Beans
  1. Prepare barbecue (medium-high heat). Or if using coals when they are white.
  2. Place pan directly on top of coals.
  3. Cook steaks - about 4 minutes per side for medium-rare. Transfer steaks to plates.
  4. Place butter on top each and serve with beans and roasted potatoes.

Recipe Tip: Roasting potatoes - Preheat oven to 180°C. Place the potatoes in a large roasting pan and drizzle with oil. Sprinkle with the salt, rosemary, thyme, garlic and toss until potatoes are well coated. Season with pepper. Roast in preheated oven for 1 hour or until golden brown and tender. Remove from oven and serve.