05/08/2026
WEEKLY RECIPE
The perfect rib-eye steak paired with the iconic Keyneton Euphonium. This drop is deep crimson with ruby hues. Dark forest fruits, baking spice, sage and Dutch cocoa is on the palette which is balanced by fine-grained tannins and refreshing acidity for a long, lingering finish.
Serves: 1 to 2
Preparation Time: 10 minutes, + 30 to 60 minutes to bring steak to room temperature
Cooking Time: 10 to 15 minutes
Resting Time: 5 to 10 minutes
Total Time: Approximately 1 hour
INGREDIENTS
2 rib-eye steaks (approximately 300–400g each)
2 tbsp olive oil
2 cloves garlic, crushed
2 sprigs rosemary or thyme
Sea salt
Freshly cracked black pepper
1 bunch fresh parsley, finely chopped
Zest of 1 lemon
1 garlic clove, finely grated
Pinch of salt
Freshly cracked black pepper
1 tbsp olive oil
METHOD
Remove the rib-eye steaks from the fridge and allow them to come to room temperature for 30–60 minutes before cooking. Season generously with sea salt and freshly cracked black pepper.
Heat a heavy-based frying pan or grill over high heat until very hot.
Add a drizzle of olive oil and cook the steaks with the garlic and herbs, turning occasionally, until deeply caramelised on the outside.
For a medium-rare steak, cook for approximately 3–4 minutes per side (depending on thickness) until the internal temperature reaches around 52–54°C. Allow the steaks to rest for 5–10 minutes before slicing. Cook the steak for longer if you prefer a different level of doneness.
While the steak rests, prepare the gremolata by combining the chopped parsley, lemon zest, grated garlic, olive oil, salt, and pepper.
Slice the rested rib-eye steak and serve topped with the fresh gremolata
Serve alongside your choice of accompaniments - such as crispy potatoes, grilled vegetables, a fresh salad, or seasonal greens.
