Ribeye Steak with Bacon & Cannellini Beans with Gremolata
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!
Ingredients
Instructions
Prevent your screen from going dark as you follow along.
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.
