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Campbells Gold Rib Eye Steak
You can’t beat a great steak cooked to perfection on the barbecue
Rib Eye Steak
For the steaks
- 2 Campbells Gold Rib Eye Steak Buy Now
- veg oil
- salt and pepper
For the salads
- cooked potatoes
- 2 tbsp Dijon mustard
- 3 spring onions, sliced
- handful of chives, chopped
- salad leaves
- olive oil and lemon juice
Season the steaks with salt and pepper and pour over veg oil. Place on a well-prepared barbecue, where the coals are evenly hot at am ambient temperature.
Quarter the cooked potatoes and place in a bowl with the chopped spring onions and chives, add 2 tbsp mustard and mix well. If you prefer, add a tbsp of mayonnaise, too
In a separate bowl mix the salad leaves and dress with a little olive oil and lemon juice.
Turn the steaks after a couple of minutes. Cook for another 90 seconds or so, depending on thickness and cooking preference, remove and rest for about 5 minutes. Slice and serve with the potato salad and dressed salad leaves.