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Bring your Hagen’s Organic Beef Ribeye from the fridge onto a plate or small tray. Cover loosely with a paper towel and allow to come to room temperature. For a 600g steak allow 1.5-2hrs to “temper”
Meanwhile turn your oven onto 120c fan force.
Season your steak with the best quality flake salt in your budget. Be liberal with your seasoning! The beef can take it.
Brush liberally with rendered beef tallow if you have it, or ghee is a suitable alternative. Cover completely in a thin layer. Place beef onto a small rack and then place the rack onto a tray.
Pop into your preheated oven for 10 mins - flip steak over and place in oven for a further 5 mins.
Using a digital thermometer, place the probe into the thickest part of the steak, closest to the bone - you are looking for upwards of 42c internal temperature. If under that temperature, place back in the oven for a further 5 minutes and probe again. Repeat this process until you hit the 42c threshold.Alternatively another good sign your beef is at the right cook temperature is when you start to see blood surfacing on the exterior of the steak.
When the steak is beginning to get close to temperature, place a heavy based frying pan - preferably cast iron onto a medium high steak. Place a tablespoon of tallow or ghee into the pan and have it get close to smoking point. Now is a good time to turn off your smoke alarm and have your home extraction on full!
Remove steak from the oven and place directly into your hot pan, being careful of any spluttering from the moisture of the beef. Move the steak around in circles in the pan with a little top pressure - you can use a cast iron weight or the back of your tongs. This will ensure an even deep crust.
Now, using your tongs, sear all along the outside of the steak, then flip to the other side, obtaining a deep brown crust all over.
Place a good spoon of Schulz Organic Butter or nearest equivalent into the hot pan with the steak. To be extra fancy, throw in some aromatics, thyme, garlic, rosemary, bayleaf. Allow the butter to begin foaming, then with a clean, dry spoon, baste the steak completely until it is lacquered and glossy.
Place your glorious looking piece of beef onto your rack, pour over the excess basting butter and allow to rest for at least 10 minutes.
While resting, take your puck of Hagen’s Herb Butter and place on top of your steak to allow to melt over
Carve your steak to your liking and hit with a good squeeze of fresh lemon and a sprinkle of good quality flake salt.
Enjoy! And tag us with your beef results!
