Summer 2021

Genevieve Taylor’s Maldon Brined Ribeye Steaks with Blue Cheese & Chive Butter

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Serving: 4

Prep Time: 15 minutes

Cook Time: 15 minutes



2 x 4cm Thick ribeye steaks, 350 - 400g each

1 Tbsp Maldon Salt

A drizzle of olive oil

For the blue cheese and chive butter:

100g Butter, softened

100g Stilton chopped

Small bunch of chives, roughly chopped

To serve:

6-8 Vine tomatoes, cut into thick slices

Drizzle of balsamic vinegar


The day before you want to cook, dry brine the steaks. Simply sprinkle the Maldon on both sides of each steak and set on a rack hung over a tray. Slide into the fridge and leave uncovered overnight.
To make the blue cheese and chive butter, mash the butter, cheese and chives in a small bowl using a fork. Season with black pepper. Scoop onto a sheet of baking parchment, roll up into a log and twist the ends of the paper in opposite directions to form a neat cylinder. Chill in the fridge.
When you are ready to cook, light the barbecue and set up the fire for direct cooking. High heat is essential for searing steak, so give the grill time to heat up thoroughly.
Drizzle the steaks with olive oil and season generously with salt. Lay the steaks on the grill bars directly over the fire and cook for 5–6 minutes, flipping every 30 seconds, or until nicely caramelized. If the steaks have a strip of fat on the outside edges, use tongs to hold them vertically on their side to allow some of the fat to render off.
Using a digital probe thermometer, like the Weber Connect, is the best way to eliminate
guesswork. Insert the thermometer into the thickest part of the steak, ensuring the tip is in the centre; if you go too far the probe will be too close to the grill bars on the other side and give an inaccurate reading. The internal temperature should read 52°C for rare, 60°C for medium and 71°C for well done. If you want to rest your steaks a little before serving, remove from the grill when they’re 5–8°C below your preferred serving temperature. The temperature will continue to rise as it rests. Resting steak is a little controversial – I’m not convinced its worth it and prefer to slice and eat hot form the grill.
To serve, scatter the rocket over a large platter, adding the tomato slices and a drizzle of balsamic vinegar. Slice the steaks into thick, juicy ribbons and pile on top of the salad. Top with slices of the blue cheese and chive butter, which will melt as you eat.

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