2 10oz ribeye steak
1 bottle of Jack Daniel’s® Hot Pepper Steak Sauce
Splash of rapeseed oil
Salt and pepper for seasoning
Preheat barbecue or grill until smoking hot.
Rub the steak with oil and season liberally with the salt and a grinding of pepper.
Decant the Jack Daniel’s® Hot Pepper Steak Sauce into a small bowl and get a pastry brush at the ready.
Place steak on the grill and cook for 2 minutes until it’s well coloured and the fat has started to caramelise.
Turn using tongs and cook for a further 2 minutes.
Turn again and begin to brush with the sauce, turning every 30 seconds and constantly brushing to build up a thick and sticky glaze.
- Rare cook for 4 minutes in this phase
- Medium rare 5 minutes
- Medium 6 minutes
- Medium well 8 minutes
Remove the steak from the grill/ barbecue, place on a chopping board and loosely cover with foil and allow the meat to rest for at least 10 minutes. This allows the meat to relax and makes it lovely and tender.
For the sides:
Garlic and Herb Wedges
4 rooster potatoes
Salt and pepper
Splash of oil
6 cloves garlic (smashed)
1 sprig of rosemary
1 sprig of thyme
Use a sharp knife and a chopping board to cut the potato into wedges.
Par boil the potatoes in a large pan of salted water.
Drain the potatoes and allow them to air dry.
Place a deep baking tray in the oven at 200C with the oil to heat.
Add the potatoes, garlic and herbs and season.
Cook for 25 minutes or until crisp and golden, turning regularly, and then remove
from the oven.
Watercress, Rocket and Pear Salad
50g chopped walnuts
2 tbsp red wine vinegar
50ml extra virgin olive oil
Place the rocket leaves in a salad bowl.
Add the chopped walnuts.
Shave the parmesan with a grater and add to bowl.
Slice the pear and add to bowl.
Dress with the oil and vinegar and toss.
Serve the glazed ribeye steak alongside the wedges and salad.