[rmp_menu id="3512"]

Wagyu bone-in rib-eye, jalapeno & herb sauce, grilled greens & shallot oil

Wagyu bone-in rib-eye


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.



Jalapeno & herb sauce

30g / 1oz ginger, roughly chopped
2 garlic cloves
200g / 7oz pickled jalapeno peppers *
45g / 1.6oz jalapeno pickle liquid (from jar or tin of peppers)
1 bunch coriander, roughly chopped including stems
1/2 bunch parsley, leaves roughly stripped from stems
150g / 5.3oz green shallots (scallions or spring onions), blanched for 1 min, refreshed in iced water and squeezed dry in paper towel
125g / 4.4oz lime juice
1 tbsp shiro dashi or Knorr seasoning, optional *
125g / 4.4oz olive oil
775g / 27.3oz grapeseed oil
½ tsp ground white pepper, optional
1 tsp ground allspice
1 tsp ground coriander
1 tsp ground cayenne pepper

Shallot oil

150g / 5.3oz green shallot tops (scallions or spring onions)
300g / 10.6oz grapeseed oil

Wagyu and vegetables

1 x Westholme OP rib / bone-in rib-eye (approx. 1.4kg / 49oz)
sea salt
ground black pepper
grapeseed oil
60g / 2.1oz unsalted butter
4 cloves garlic, smashed
¼ bunch thyme
250g / 8.8oz seasonal green vegetables, such as broccolini, sliced zucchini and beans
40g / 1.4oz shallot oil (recipe above)
½ lemon, juiced
80g / 2.8oz jalapeno & herb sauce (recipe above)


Jalapeno & herb sauce

1. In a blender, combine ginger, garlic, pickled jalapenos and pickle liquid and blend on medium-high until smooth.
2. Add the coriander, parsley and blanched shallots one at a time, blending between each, then blend on high for 2 minutes or until smooth. Add a little iced water if necessary to allow mixture to blend.
3. Add lime juice, shiro dashi, if using, then gradually add the olive oil and grapeseed oil until combined.
4. Finally, add spices and mix through.
5. Transfer to an airtight container or jar and refrigerate until needed. This recipe can be made a few days in advance and kept in the refrigerator until required.

Shallot oil

6. In a blender, combine shallots and oil. Blend until combined on medium-high speed. Slowly increase the speed to high and blend for 4 minutes until the blender jug is warm. Reduce speed slowly until stopped.
7. Line a strainer with cheesecloth (you can use a clean kitchen cloth, folded so it’s three-ply) and pour the contents through. Don’t push it through, just let it fall through on its own. Once strained, cover oil and transfer to the refrigerator until required. Discard solids.

Wagyu and vegetables

8. Preheat barbecue for grilling. Preheat the oven to 160C / 320F. Season the rib-eye steak with salt, pepper and grapeseed oil.
9. Heat a heavy-based frypan on medium-high heat until it starts to smoke.
10. Place the steak into the pan and sear on the top and bottom for approx. 5 min on each side to form a nice, even brown crust. Use tongs to sear the steak on the outer sides and fat cap to ensure even colour all the way around.
11. Add the butter, smashed garlic and thyme and baste with a spoon over medium heat until the beef is evenly browned all over and the butter is foaming and starting to brown.
12. Remove from the heat and place the steak onto a wire rack and place into the oven. Cook for approx. 20-30 minutes. Use a thermometer to check the temperature and keep in the oven until the internal temperature reaches 48C / 120F. This is ideal for medium rare. Remove from the oven and allow to rest for 20 minutes before cutting.
13. While the beef is resting, lightly oil the vegetables and season with sea salt. Place onto the barbecue and cook until charred on each side. Remove from the grill and place into a bowl or tray and season with shallot oil and lemon juice.
14. Carve steak into slices and serve with jalapeno sauce and vegetables.

– Pickled jalapeno peppers are available in tins and jars from supermarkets, foodstores and Mexican ingredient suppliers.
– Shiro dashi is a Japanese soup base, available in Japanese grocers. You can also use Knorr seasoning, or leave out this element.

Clayton Wells is the chef and co-owner of Sydney’s two-hatted Automata and much-lauded casual diner A1 Canteen. From innovative fine dining at Automata, to all-day eating at the more casual A1 Canteen, Clayton delivers confident, creative and dynamic cooking.

Automata holds two hats in the Good Food Guide 2019 and two stars in Gourmet Traveller’s 2019 Restaurant Guide. A1 Canteen holds one hat in the Good Food Guide 2019 and one star in Gourmet Traveller’s 2019 Restaurant Guide.

Clayton was named Hottest Chef in The Weekend Australian’s Hot 50 in 2016 as well as Time Out’s 2016 Chef of the Year.

« | »