Smoky Wattleseed Rib Eye Steak

There are days when you need a vegetarian meal. Then there are days where you just can’ be satisfied until you have wolfed down a steak the size of your head. This recipe if for those latter days.

A matured Rib Eye Steak has a great beefy flavour, but a marinade of Wattleseeds and Liquid smoke, along with some native Aussie Rainforest herbs raises it to a whole new level. The Rib Eye comes out with a rich smoky aroma to counterplay the beef roast smell while a nutty flavour with a zesty lemon-pepper style tang make the meat seem richer and decadent.

Served with a good Bordeaux, (or for something different – a Sparkling Shiraz), your taste buds will be in meat lovers paradise.

Ingredients (per Steak):
  • 1 3-Week Matured Rib Eye Steak
  • ⅔ teaspoon WattleSeeds
  • ½ teaspoon Liquid Smoke
  • ¼ teaspoon Mountain Pepper
  • ¼ teaspoon Lemon Myrtle
  • ¼ teaspoon Sumak
  • Pinch Black Pepper
  • Pinch Salt
  • Tablespoon Macadamia Nut Oil
Method:
  • Marinade
    • Place the dry ingredients together in a bowl
    • Pour in the liquid smoke and Macadamia Nut oil and mix well
    • Pour over the Rib Eye and allow to marinade for at least an hour
  • Cook
    • Place the marinated meat on a hot skillet at a medium flame
    • Wait until the brown, cooked colour looks like it’s reached half way up the side of the steak
    • Turn the steak over, sealing the opposite side and then place the skillet into a pre-heated 180°c oven for 20 minutes (Medium)
    • Remove from the oven and allow to rest in the skillet for 7 minutes
  • Serve with Wild Fig & Macadamia Salad and/or a Perrinnaise Potato Salad

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One thought on “Smoky Wattleseed Rib Eye Steak

  1. Vic Cherikoff January 9, 2010 at 06:26 Reply

    This sounds good. I’d replace the Wattleseed with the Wattleseed extract as the flavour will then penetrate the meat better giving it a richness from the Maillard products (natural blends of carbs and proteins in combination and made during the roasting of the seeds). I’d also use Alpine pepper and forget the sumac and black pepper (these are in the Alpine pepper already). And lastly, I’d add the lemon myrtle sprinkle right at the end, once the meat is cooked and resting. That way the aromatics in the rainforest blend will perfectly add to the meat rather than get burned off during cooking.

    Lastly, as I mentioned in a previous comment. I’d use Paperbark smoke oil or Bluegum smoke oil, either also brushed onto the just-cooked meat. Liquid smoke is too American in taste and can over-power everything else with its brash, harsh flavour.

    These ingredients are available on-line at http://www.cherikoff.net/shop

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