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

Low 'n' slow rib steak with Cuban mojo salsa

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(3 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


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



    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 is a dairy product made from separating whole milk or cream into fat and…

  • sweet potato fries
  • a dressed salad, to serve

For the mojo salsa

  • 2 limes
  • 1 small orange



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

  • ½ small bunch mint, finely chopped



    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



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

  • 4 tbsp extra virgin rapeseed oil or olive oil


  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.

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Comments, questions and tips

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17th Jun, 2018
I would be dubious to try this recipe: 60° or 65°C cooking for 3 hours is very VERY risky. The heat isn't sufficient to kill the bacteria which, at that temperature, can thrive (multiplying by 2 every 20 minutes - you could potentially end up with 512 times more bacteria in the meat than when you started). Granted, with the correct (and extremely precise) cooking equipment, you could probably pull this off. But for the average person who may not possess a meat thermometer (it only has to be off by a couple of degrees to make you REALLY ill) I would steer well clear. The pasteurisation zone doesn't even begin until 60°C - 55°-60°C is classed as the 'tolerance zone' (i.e. pregnant, elderly, very young and infirm should steer clear as they may have compromised immune systems) and below 55°C is where you are highly likely to contract food poisoning. Clostridium botulinum is NOT fun to contract! Why is it safe to eat a steak that "Is still mooing" but this could potentially cause food poisoning? You take your steak out of the fridge (where the bacteria's growth rate is slowed dramatically) and pop it in a pan. Start to finish should only take a couple of minutes (if you like medium-rare). With this dish however, you are giving the bacteria THREE HOURS to reproduce before consuming it - so you could potentially end up with 512 times more bacteria than if you just pan-fried a steak. Eat at your own risk!
25th Oct, 2016
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.
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