Woodview Wagyu Ribeye Steak

Woodview Wagyu Ribeye Steak / Kate Martens (p)

 Jackie Cameron
Mount Grace Hotel and Spa in Magaliesburg was where I started my career and there I often had the pleasure of cooking rib-eye steak which was on the fine-dining menu. We used to serve it with a green-peppercorn sauce. It brings back favourable memories of happy times and I know you’ll agree that this dish is on another level.
— Jackie Cameron

Woodview Wagyu Ribeye Steak 

Serves: 4 portions

Ingredients:

  • 4 Woodview Wagyu Ribeye Steak
  • 20gr Salted Butter
  • 20ml Sunflower Oil

Method:

  1. Pan – Sear the cut side in equal quantities of butter and oil until golden brown in colour.
  2. Place onto a tray. Cook at 240⁰C for 5 minutes. Remove from the oven and allow to rest for about 15 minutes. Place back into the oven until cooked, to your preference, then remove, cover with foil and rest for a few minutes. Once all the juices have been absorbed back into the meat fibres, slice and serve.

Green Peppercorn Sauce

Ingredients:

  • 40ml Green Peppercorns
  • 75ml Brandy
  • 250ml Cream
  • 60ml Cream

Method:

  1. In a saucepan fry the green peppercorns for a few seconds and remove from the heat.  Using the back of your spoon crush the peppercorns as much as possible, within the pot, so not to lose any flavour.
  2. Heat the saucepan again and add the brandy, reduce the brandy by half.
  3. Whisk in the 250ml cream and bring the sauce to the boil, turn down the heat to a simmer, allow the sauce to simmer for about 5 minutes. Turn off the heat and allow the peppercorns to infuse into the cream for about 15 minutes.
  4. When ready to serve, re-heat the sauce with the 60ml cream and season with ORYX fine salt.