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Grilled rib-eye steak



Light the barbecue, or use a table grill or grill pan. Brush the steaks lightly with olive oil, season with salt and rub the salt and the oil into the meat. Grill for 2-3 minutes on each side, not longer. Meanwhile, arrange the rocket on 4 plates. Cut the lemon into five segments. Cut a 3 x 3 cm piece of Beemster Classic and grate it to create more or less square shavings. Cut the steaks into 2-3 cm strips and place one sliced steak on each plate. Sprinkle the meat with some lemon juice. Top each plate with a few cheese shavings and freshly ground black pepper. Garnish each plate with a piece of lemon.

Dish type
preparation time
15 minutes
  • 4 rib-eye steaks
  • Italian olive oil
  • Freshly groundsea salt and black pepper
  • 1 bag (about 80g) (arugula)
  • 1 lemon
  • 100 gr shavings of Beemster Classic

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