The deep flavour and all-encompassing buttery mouthfeel of Westholme’s rib-eye means that it can take a fresh, herby, spicy sauce like this jalapeno emulsification.
Because the rib-eye is nice and thick, it responds well to searing then roasting – I love using this technique for thicker Westholme cuts. The caramelisation of the pan, and the gentler heat of the oven combine to showcase this beef at its best.
You’ll have plenty of shallot oil left over. Use it as the base for a salad dressing, drizzle it over grilled fish, or over risotto, pasta dishes or even scrambled eggs. It keeps for weeks. The jalapeno sauce is great with any grilled meats and is a killer kicker for roast potatoes – use it up within a few days.