Outback BBQ rib-eye steak with Saffron

Rib Eye With Out Back BBQ seasoning & Saffron

Outback BBQ rib-eye steak with Saffron

Nothing signals Summer in Australia quite like the smell of BBQ, like freshly mown grass there’s something that tells us the warmer weather is here and urges us outdoors to enjoy it.

Barbecuing is a great excuse to serve up a delicious cut of meat and with our Outback BBQ + Saffron mix, you’ll be keen to BBQ every day and eat under the stars.


• Premium Persian Saffron
• Wonderful for meat, chicken or seafood
• Easy to open re-sealable pouch also keeps the spice blend fresh


Recipe Outback BBQ rib-eye steak
Grab a drink and settle in beside the BBQ for this mouth-watering steak recipe
You’ll need

  • 2 tablespoons of Outback BBQ + Saffron
  • 2 x 250 - 300g bone-in-rib eye steak or cut of choice
  • 4 whole garlic cloves, peeled and cut lengthways to rub the steak
  • One whole onion, sliced in thin rings
  • Cooking oil of choice
  • Salt and pepper to taste
  • Optional: 1 tablespoon Saffron Ghee

Method:

  1. Take your steak from the fridge, heat the BBQ then rub both sides of the steak with garlic cloves and sprinkle each side with Outback BBQ + Saffron spice blend, adding extra spice as required.
  2. Place meat on the BBQ, depending on the thickness of your steak it should take 3 - 5 minutes each side. If you have a thermometer 55°C is the goal for medium rare.
  3. Remove the steak from the BBQ and let it rest while you cook the onion on the hot BBQ.
  4. Optional: Melt four tablespoons of Saffron ghee butter in a saucepan and once warmed drizzle over the top of the steak to serve. It’s melt in your mouth deliciousness.
  5. Serve the steak with barbecued onion, a side salad and some fresh bread to mop up the steak juices.

Optional extra:

Optional extra for some super succulent steak (otherwise just BBQ as usual): Dry brine the steak by crusting one side with salt and place it on a plate, or cooling rack in the fridge, leave it overnight in the fridge or for a minimum of two hours.

Around 90 minutes prior to eating gently rinse the salt off under water and pat dry with paper towel ensuring it is as dry as possible. Place the steak back on the cooling rack or plate and apply salt and pepper to both sides (lightly) place in the freezer for 30 minutes (trust us on this!). Preheat the oven to 90°C and smear ghee or butter on the bottom of a cast iron pan, after we sear the steak on the BBQ we’re going to finish it in the oven in this pan for the perfect steak. 

Heat the BBQ and remove the steak from the freezer, rub sliced garlic cloves across both sides of your steaks. Once the BBQ is hot, place the steaks on and sprinkle each side with the BBQ Outback + Saffron. 1 minute each side. Remove from the heat and place in the cast iron skillet, place in the over for 20 - 30 minutes it’s worth using a thermometer, 55°C will give you medium rare.

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