Rib Eye Steak with Bacon & Cannellini Beans with Gremolata

Rib Eye Steak with Bacon & Cannellini Beans with Gremolata

What to know?

  • 450 degrees
  • 2
Method

The beautiful caramelisation you find on restaurant steaks is easily achieved with the high temperatures of Roccbox, a good quality piece of meat and a great marinade!  

As a rule, you’ll want to cook the steak for about half the time on the second side as the first side due to the rolling flame and hot floor- but the end result should be one of the best steaks you’ve ever cooked.

Step 1;

Combine the marinade ingredients together and add the steaks. Leave to marinade for at least 6 hours and ideally 2 days.

Step 2;

As Roccbox is coming up to temperature, remove the steaks from the marinade and leave to come up to room temperature whilst you make the gremolata – combining all the ingredients together and setting to one side.

Step 3;

Ensure all the other ingredients (bacon lardons, diced onion, garlic clove, cannellini beans and chicken stock) are all prepared before heating a grill pan in Roccbox until smoking hot.

Step 4;

Season the steaks well and add to the hot grill pan. For medium rare, cook for around 3 minutes on one side before turning over, adding a knob of butter, some garlic and dry herbs and cooking for a further 1 1/2 minutes.

Step 5;

Remove the steak from the pan and place onto a resting rack or plate, leaving to rest whilst you make the garnish.

Step 6;

Pop a clean pan into Roccbox with a lug of olive oil, add the bacon in and cook until beginning to crisp – around 4 minutes. Add the red onion and garlic and cook for a further minute or so to soften before adding the drained beans and the stock and checking the seasoning. Cook for another 2 minutes in Roccbox, stirring often and checking the seasoning again.

Step 7;

Remove from the heat and turn off Roccbox. Pop the steaks back in Roccbox for 1 minute to warm up.

Step 8;

Mix the gremolata through the beans and put on serving plates, topping with the hot steaks.