Recipe: Botswana Butchery's Rib-Eye of Beef
A meat thermometer is a reassuring piece of kitchen equipment, especially when you are cooking larger cuts of meat.
There are guidelines for testing the internal temperature of meat and fish, but it is really personal preference so you will need to have a bit of a play around. For the best possible results always rest your meat and take into account the heat from the outside of what you have cooked will still be working while it is resting.
The amount the internal temperature will rise depends on the weight of the meat. The difference between the surface temperature and the internal temperature when it comes out of the oven can vary. Larger cuts of meat, can be browned on a chargrill, barbecue plate or frying pan and then placed in a hot oven at 210°C - 220°C to finish cooking.
Serves: 2 - 3
1 kilogram rib-eye of beef, at room temperature
1 tablespoon olive oil
Salt and freshly ground black pepper
4 whole garlic bulbs
2 tablespoons olive oil
1 teaspoon thyme leaves
Rub the steak with olive oil, salt and freshly ground black pepper. Preheat a chargill, barbecue plate or large frying pan over a medium - high heat. Add the rib-eye and cook. Use a meat thermometer to check the internal temperature of the rib-eye.
Cook until 42°C then leave to rest for up to 15 minutes - the meat thermometer should reach 54°C for medium-rare meat or 37°C then leave to rest - the meat thermometer should reach 50°C for rare meat.
Serve with plenty of roasted garlic bulbs to add a savoury boost.
Preheat the oven to 200°C. Line a roasting dish with foil.
Use a sharp knife to slice off the top quarter of the garlic exposing the cloves and place the garlic in the roasting dish. Drizzle over a little oil and sprinkle with salt and the thyme. Fold over the foil to enclose the garlic and place in the oven to roast for 40 minutes or until the garlic cloves are very soft.
Recipes extracted from Botswana Butchery: The Cookbook by Al Spary and Russell Gray, published by New Holland, $50.00.