Rib-eye steak with radish two ways

Rib-eye steak with radish two ways

Total: 2 hr 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 646 kcal
, Fat: 48 g
, Carbohydrate: 9 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pickled radish

1bunch radish, thinly sliced, radish greens set aside
½dl water
½dl apple vinegar
10g sugar
10g salt
3 peppercorns, crushed
2 coriander seeds, crushed

Radish greens pesto

1 garlic clove, chopped
20g grated Gruyère
1tbsp honey
½tbsp lemon juice
1dl olive oil
¼tsp salt
a little pepper

Rib-eye steak

2 rib eye steaks on the bone, (approx. 500 g each)
1tbsp olive oil
2tsp sea salt
a little pepper
Purchase ingredients now


One preserving jar (approx. 200 ml)

How it's done

Pickled radish

Place the radish in a preserving jar. Place the water, vinegar, sugar, salt, pepper and coriander in a pan, bring to the boil and pour over the radish. Seal the preserving jar immediately, leave to cool, refrigerate for at least 2 hrs.

Radish greens pesto

Puree the reserved radish greens with the garlic and all the other ingredients up to and including the pepper until the pesto is creamy.

Rib-eye steak

Brush the steaks with oil, season.

To grill

Charcoal/gas/electric grill: Cover and grill the steaks over/on a medium heat (approx. 200°C) for approx. 3 mins. on each side. Cover and leave to rest for approx. 5 mins. Carve the steaks across the grain, serve with the pickled radish and radish greens pesto.

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