Rockwall’s Rib Eye Steak. Discerningly selected & artfully prepared.
Rockwall’s Pasture Raised Tasmanian Rib Eye Steak.
Entering Rockwall Bar & Grill guests are greeted with the smokey, rich, aroma of the flame grill. The heart of Rockwall’s kitchen, where Head Chef Nick Garth, discerningly selects premium cuts of pasture raised Tasmanian steak & honour’s them with a masterful hand at the flame grill.
Chef Nick’s advice for selecting and grilling the perfect rib eye steak.
Origin: “At Rockwall we source premium Cape Grim rib eye on the bone. Cape Grim Beef is raised in the pristine pastures & clean air of Northwest Tasmania. We greatly respect the purity of the produce we have at our doorstep & want to do this justice in our preparation & cooking”.
Quality: Our rib eye steaks are 100% pasture raised & finished, no added Hormones (HGP), antibiotic-free, and GMO-free.
Marbling & Texture: The rib eye features natural marbling, this melts during cooking, providing a tender, succulent texture.
Bone-in Benefit: The rib bone imparts additional, deeper flavor and helps retain moisture during the cooking process.
Color: A good quality rib eye should have a bright red color with a slightly shiny surface.
Thickness: A steak that is about 1.5 to 2 inches thick is ideal for grilling. A nice thick cut of rib eye allow for a nice sear while keeping the inside juicy.
Rockwall Head Chef Nick Garth carving Cape rib eye steak.
Bring to Room Temperature: Before grilling, keep the rib eye out of the refrigerator about 30-60 minutes in advance. This helps the meat cook more evenly.
Season Generously: A simple seasoning of salt and freshly cracked black pepper works wonders.
Oil the Grill: Preheat your grill and oil the grates to prevent sticking. On a flame grill a temp of 204°C to 232°C is ideal to sear the steak and lock in juices.
Sear First: Place the steak over direct heat for about 2-3 minutes per side. This will create a beautiful crust.
Seasoning & initial sear on Rockwall’s flame grill.
Use Indirect Heat: After searing, move the steak to a cooler part of the grill & continue cooking to your preferred doneness.
Check with a Meat Thermometer: For accuracy, use a meat thermometer. Aussie Beef have excellent resources, including apps for ensuring your preferred degree of doneness.
Chef Nick’s perfectly seared pasture raised Tasmanian rib eye.
Rest Before Slicing: Once grilled, let the steak rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.
Slice Against the Grain: When you’re ready to serve, slice the steak against the grain for maximum tenderness.
Slicing against the grain for tenderness.
Chef Nick serves Rockwall’s rib eye steak with rosemary roasted potatoes, carrots & broccollini.
Rockwall’s pasture raised Tasmanian rib eye steak.