BUTTER-BASTED RIB EYE STEAK WITH ROASTED GARLIC AND FENNEL, TUSCAN ROSEMARY
4 x 330g thick-cut rib eye steaks on the bone
1 tsp celery salt
½ cup extra virgin olive oil
4 heads garlic
2 heads fennel, thickly sliced
1 red onion, thickly sliced
½ cup green olives, halved
8 juniper berries, crushed
1 bunch dill sprigs
125g unsalted butter
8 sprigs rosemary
grilled lettuce and chilli compote, to serve
Preheat oven to 200ºC. Season the steaks with celery salt and drizzle with half the extra virgin olive oil, then set aside for 45 minutes. Arrange the garlic on a tray and bake for 30 minutes.
Toss the fennel, onion, olives and juniper berries, season with salt and pepper, then drizzle with the remaining extra virgin olive oil. Arrange in a tray then roast for 45 minutes. Add the dill.
Sear the steaks in a large, heavy skillet set over a high heat for 3 minutes each side, until browned. Add the butter and rosemary, reduce the heat to moderate then continue cooking, basting regularly, until medium-rare. Serve with the fennel, garlic, lettuce and chilli compote.