It’s the small pleasures that truly make living a wonderful thing, and so it is that epicure and owner of The Bowery in Sandton, Guy Bower, shares one of his favourite dishes with us: ribeye steak with a simple yet fresh salad.
‘My entertaining style is unfussy and delicious,’ says Guy in a recent story about his home with wife Nicola. Get the full story on page 40 of HL April issue.
Here is Guy’s ribeye steak recipe:
For the salad
Fresh baby spinach,
Raw beetroot, thinly sliced
Cucumber, peeled and deseeded
For the steak
200 – 300g free-range, thick cut ribeye that’s got good fat ‘marbling’ and has been aged 25 days
1T whole red and black peppercorn
1t coriander seeds
Toss all your salad ingredients together and set aside.
Roughly grind the red and black peppercorns together with the coarse salt and coriander seeds and then add about a tablespoon of olive oil to create a rub.
Seal the steak on a very high heat, preferably open flame.
Take off the heat and cover the steak with the rub.
Put back on heat and cook as preferred (medium or rare).
Place on a tray in the open with a knob of fresh butter. SERVES ONE
Read about Guy’s 12 kitchen tool essentials.