Ribeye Steak with Puree & Broccolini

Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 4

Ribeye steak in a pan

4 x 300gr Ocean Beef Ribeye steaks
Oil for brushing
Flaky sea salt, and pepper for seasonings
Broccolini or your favorite vegetables to serve.
Soy sauce (optional)


Parsnip Puree
Parsnip puree can be made in advance.

500 grams parsnips, peeled, core removed and roughly chopped
100g butter and/or olive oil
2 onions, peeled, finely sliced or chopped
6 cloves of garlic, peeled & finely chopped or grated on a microplane
1/4 whole nutmeg, grated or ¼ teaspoon nutmeg powder
Flaky sea salt
Ground white pepper


Parsnip Puree

For the parsnip puree, preheat the oven to 170C. Melt the butter in a deep saucepan and add the onion and garlic with a good pinch of salt cover with a lid. Cook over a gentle heat until soft, stirring frequently. Set aside when the onions a starting to caramelize, very soft and melted. Approximately 15 minutes.

While the onions are cooking, place the parsnip into a roasting dish, coat liberally with butter and olive oil, season with salt and pepper. Place into the oven, stir occasionally until parsnip is lightly caramelized and tender, approximately 30-40 minutes.

Remove the parsnips from the oven & add to the onions and stir in the nutmeg and enough water so the parsnip is nicely bathing, and simmer for approx. 20 minutes or until the parsnip is very soft and the liquid slightly thickened.

Cool a little and puree in a blender until smooth and creamy, adding more water as necessary. Keep warm or place in a suitable container & store in the refrigerator until ready to use.

The Steak

Select your favorite steak from the Ocean Beef range- a prime or tender cut like ribeye, fillet, sirloin, rump works best, we have used ribeye in this recipe. Brush the steak with a little oil and season with flaky sea salt.

Heat your BBQ, or as an alternative, you can use a Hibachi grill with Binchotan Eucalyptus Charcoal. Make sure you have very good ventilation especially if you are inside (or do outside if you can).

Always have your BBQ grill or frying pan very hot with no flame. Add the lightly oiled meat. Allow the meat to seal well before turning it to cook the other side. Don’t keep turning the steak or pressing down on the steak while it is cooking as this will squeeze out all the juices and could make the steak tough and dry.

As a guide, a rare 3 cm thick steak will take about 8 minutes to cook (4 minutes each side). A medium 5 cm steak off the bone 12-15 minutes. The thinner the steak the less time it will take to cook. Always rest your meat covered lightly in foil for 5-10 minutes before serving. Your steak will continue cooking while resting and will even out the degree of doneness. Season with a little more flaky salt and freshly ground black pepper as desired.

Tip: To avoid burning your steak, avoid flames and if your BBQ or pan gets too hot, let it cool or turn the heat down to medium.

To Serve

Heat your plates.
While your steaks are resting you can sear the broccolini in the same pan you used for the steaks with a splash of water or soy sauce or toss in a bowl and finish on the BBQ.
Heat the parsnip puree in a small saucepan.
Place a heaped Tablespoon of parsnip puree onto each plate.
Place a steak on each plate, serve with a side of broccolini or your favorite vegetables.
Spoon over any pan juices.