Reuben Riffel’s Ultimate Steak

Blue cheese butter:Reuben Riffel's Ultimate Steak

  • 200g unsalted butter
  • 125g Cremelat gorgonzola
  • 70ml Port
  • 30 ml Brandy
  • 100g Italian flat leaf parsley


  1. Place butter,gorgonzola,port and brandy in food processor and blitz till smooth.
  2. Wash parsley,and chop fine.
  3. Fold the parsley through the butter and roll into a sausage ,between clingwrap and place in the freezer till needed.

Mix 100g rocket leaves, 1 avocado and 3 plum tomatoes. Dress with aged balsamic when serving.


  • Rib eye on the bone 650 gr ×1(dry aged for 2 weeks)
  • Black pepper
  • Maldon salt
  • Good quality olive oil


  1. Set the EGG for direct cooking using a Cast Iron Dual Side grid. Let the EGG stabilise at a very hot 350°C.
  2. Once it has reached temperature, dab the steak with a tiny amount of olive oil just to coat the surface of the steak on both sides.
  3. Season generously with Maldon salt and black pepper on both sdes.
  4. Place steak on grid and close the lid.
  5. Turn the steak every 2 minutes remembering to close the lid each time after turning.
  6. Do this for a total of 8 minutes.
  7. Remove the steak from the EGG and place 3 generous slices of the blue cheese butter on top of the steak.
  8. Allow to rest for 5 minutes.
  9. Plate steak with the dressed salad and carve.


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