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- Barbecued rib eye steaks seasoned with herbs and green peppercorns
Barbecued rib eye steaks seasoned with herbs and green peppercorns
4 scotch fillet steaks
1 tbsp olive oil
1 tbsp dried Italian herb mix or dried oregano
1 tbsp green peppercorns, drained, crushed
- Season the steaks with the combined oil, oregano, peppercorns and garlic, and a little sea salt and freshly ground pepper. Preheat the barbecue char-grill to hot before adding the steaks.
- Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
- Remove steaks from heat, loosely cover with foil and rest steaks for 2 to 4 minutes before serving. Serve with your favourite salad or vegetables.
- Scotch fillet steak is sometimes called boneless rib eye or rib fillet. This steak is one of the most popular steaks. It's juicy, tender and full of flavour.
- Best beef cuts for barbecuing: fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump.
- Always heat the barbecue to hot before you add the steak. The steak should sizzle as it makes contact with the heat.