Roasted Ribeye with Al Brown Kasundi, Habanero Mustard and Bones Pickles

· 1 min read
Beef Ribeye


  • Beef Ribeye
  • Al Brown Kasundi
  • Habanero Mustard
  • Bones Pickles


  1. Pick your ribeye at Merivale Grocer.
  2. Allow your ribeye to reach room temperature.
  3. Heat your Ooni griddle or any griddle to 250°C.
  4. Liberally season your ribeye with salt and pepper.
  5. Tap that seasoning into your beef.
  6. Place beef on griddle and in the oven for 6 minutes.
  7. Flip it.
  8. Cook to 60°C.
  9. Allow to rest for six minutes.
  10. Cut off the bone.
  11. Slice ribeye into finger-width slices.
  12. Plate your sauces and pickles.
  13. Plate ribeye and season.
Maximus Perry

About Maximus Perry

Co-head chef at 5th Street Restaurant



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