Rib-eye on the Bone with Wasabi Bread Sauce  



4 rib-eye steaks on the bone

Sea salt

3 cups milk

1 golden shallot, diced 

1 bay leaf

10 cloves

50 g butter

3 tablespoons cream 

100 g fresh bread (preferably sourdough), roughly torn

Wasabi powder, to taste 

Feeds 4


To make the bread sauce, pour the milk into a medium saucepan, add the shallot, bay leaf and cloves and bring to the boil over medium heat. Remove and leave to stand for 1 hour, then strain, discarding the solids.

Return the strained milk to the pan and add the butter, cream and bread. Cook, stirring regularly, over medium heat for 15 minutes or until thickened, then blitz in a blender (or in the pan with a stick blender) to your preferred consistency. Add wasabi powder to taste.

Heat your charcoal barbecue for at least 15–30 minutes before you start to cook. You want the grill to be sizzling hot.

Season the rib-eye with salt and cook for about 10 minutes each side for medium–rare (depending on thickness) or until cooked to your liking. Remove and allow to rest for 5 minutes before slicing. Serve on a bed of wasabi bread sauce.