Low 'n' slow rib steak with Cuban mojo salsa 2016

Low 'n' slow rib steak with Cuban mojo salsa

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 20 mins Cook: 3 hrs, 20 mins

More effort

Serves 2

This recipe guarantees steak heaven without the stress, the cooking method means it will never overcook. Served with a chilli, lime and coriander salsa - this is a treat for two!

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal1001
  • fat75g
  • saturates22g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein76g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 rib steak on the bone or côte du boeuf (about 800g)
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 garlic clove
  • 2 thyme sprigs
  • 25g butter, chopped into small pieces
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • sweet potato fries
  • a dressed salad, to serve

For the mojo salsa

  • 2 limes
  • 1 small orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • ½ small bunch mint, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch coriander, finely chopped
  • 4 spring onions, finely chopped
  • 1 small garlic clove, crushed
  • 1 fat green chilli, finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 4 tbsp extra virgin rapeseed oil or olive oil

Method

  1. Leave the beef at room temperature for about 1 hr before you cook it. Heat oven to 60C/40C fan/gas 1 /4 if you like your beef medium rare, or 65C/45C fan/gas 1 /4 for medium. (Cooking at these low temperatures will be more accurate in an electric oven than in a gas one. If using gas, put the oven on the lowest setting you have, and be aware that the cooking time may be shorter.)

  2. Put the unseasoned beef in a heavy-based ovenproof frying pan. Cook in the middle of the oven for 3 hrs undisturbed.

  3. Meanwhile, make the salsa. Zest the limes and orange into a bowl. Cut each in half and place, cut-side down, in a hot pan. Cook for a few mins until the fruits are charred, then squeeze the juice into the bowl. Add the other ingredients and season well.

  4. When the beef is cooked, it should look dry on the surface, and dark pink in colour. If you have a meat thermometer, test the internal temperature – it should be 58-60C. Remove the pan from the oven and set over a high heat on the hob. Add the oil and sear the meat on both sides for a few mins until caramelised. Sear the fat for a few mins too. Smash the garlic clove with the heel of your hand and add this to the pan with the thyme and butter. When the butter is foaming, spoon it over the beef and cook for another 1-2 mins. Transfer the beef to a warm plate, cover with foil, and leave to rest for 5-10 mins. Carve away from the bone and into slices before serving with the salsa, fries and salad.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

wooz's picture
2.5

I thought this looked interesting, and It was OK although a bit overdone, but there didn't really seem to be much advantage over frying it how you like it and then resting it.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…