Back to Recipe Menu

McGillivray's aged rib eye of beef with blackened broccoli


  • Cook the potatoes in lightly salted, boiling water for 10 mins until just soft on the outside. Then drain well, return to the pot and bash them around a little bit to fluff up the edges.
  • Transfer the potatoes to a large baking tray, toss with a generous amount of oil and cook in a preheated, covered BBQ (or in the oven) until golden and crunchy, turning now and again. When ready, sprinkle with salt.
  • At the same time, season the rib eyes very well on both sides, sprinkle a little oil over the top and cook in a preheated, covered BBQ (or in the oven) to the desired degree. Remove and set aside to rest for about 10 mins, before slicing on the diagonal.
  • To make the blackened broccoli, heat some oil in a wok (or heavy-bottomed pan) and cook the broccoli until blackened on the edges, tossing now and again. Then add the juice of ½ lemon with the wine and a little fresh oil, and continue cooking until the liquid has evaporated.
  • Arrange the broccoli and potatoes on either side of a large plate. Then place the rib eye bones and meat on the plate between the vegies and serve with lemon wedges and the mustard on the side.
  • Scott Pitts – Ceres Restaurant in Echuca


  • 500 gm Desiree potatoes, peeled
  • sea salt & freshly ground pepper
  • olive oil
  • 2 x 700 gm rib eye steaks, on the bone
  • 1 broccoli head, cut into florets
  • 1-1½ lemons
  • 100 ml dry white wine
  • grain mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm