Rib on the Bone Recipe
with chargrilled cauliflower, tomatoes and capers
A rib on the bone recipe using the awesome rub from the Mafia boys – Mafia Steakout. And some healthy vegetables on the side of course.
Recipes & images courtesy of @glennscottcreativeculinary
1 x 600g rib on the bone (from MAB)*
Barbecue Mafia “Mafia Steakout” Rub (from MAB)*
2 tbsp Rice Bran or Canola oil
2 tbsp capers (drained and chopped)
1 tbsp seeded mustard
2 garlic cloves (finely grated or minced)
2 tbsp apple cider vinegar
1 small cauliflower (divided into florets)
1 small bunch flat leaf parsley (rough chopped)
50g baby spinach
20 cherry tomatoes (halved)
Murray River Salt Flakes (from MAB)*
ground black pepper
- Set steak aside for 30 minutes to come to room temperature.
- To prepare the dressing for the cauliflower, mix together in a food processor, the capers, mustard, garlic, vinegar and some salt & pepper. Slowly add half the EVOO till it is thick and creamy. Taste and adjust seasoning if neccessary.
- Add the cauliflower florets to a large pot of boiling salted water and simmer for 3 minutes. Immediately drain in a colander under running cold water to stop the cooking. Drain well and use paper towels for any excess water. Place in a large bowl with the remaining EVOO and some salt & pepper. Toss well.
- Place a grill pan over a high heat (or use the grill plate on your BBQ). When hot, grill the cauliflower in batches turning as they brown. Transfer to a large bowl and add most of the dressing, and the parsley, spinach & tomatoes, toss well to combine.
- Coat the steak lightly with some EVOO and then dust with the Mafia Steakout rub.
- Now for the steak… Get your BBQ grill or pan very very hot to ensure a nice crust and cook to your required doneness.
Try Heston’s method for cooking the perfect steak.
Preheat the barbecue until it is very hot. Season the steak (ribeye) on both sides. Cook the steak, flipping it every 15 seconds. A 2cm steak will take about 2 minutes to reach medium-rare. Insert the probe into the thickest part of the flesh. The meat will need to be removed approximately 5 degrees before reaching the desired temperature. The steak will carry on cooking after it’s removed. Place the meat on a cooling rack over a tray and allow to rest for 5 minutes before serving. This allows residual heat to finish the cooking, and lets the fibres relax, so that they hold on to more of their juices.
Serve some cauliflower on each plate and top with a few slices of the steak. Season and add some extra dressing. Garnish with some extra parsley.