Dirk Ce Cuyper, Chef Patron at Saucery Aussie Wagyu Ribeye Steak with Asian Fused Basmati Rice

  • Prep time 0Min
  • Cook time 0Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Rib Eye
  • Serves 4

Aussie Wagyu Ribeye Steak, Infused Ginger & Lime Sea Salt, Asian Fused Basmati Rice, Shiitake Mushroom and Green Asparagus Points with Katsu Curry Sauce


  • 2 Aussie ribeye steaks
  • 1 whole lime
  • Small piece ginger
  • 1 clove garlic
  • 1 cup basmati rice
  • 1 dash sesame oil
  • 2 tbsp soy sauce
  • ¼ onion (diced very fine)
  • ⅓ red bell pepper diced very fine
  • ¼ apple diced very fine
  • 1 tbsp chopped parsley, cilantro, and mint
  • 4 sprigs chive
  • 4 servings Saucery’s katsu curry
  • 8 shiitake mushrooms (cut in half)
  • 12 green asparagus points
  • Salt and pepper (to season)


  1. Cut the ribeye steaks in half lengthways and trim each strip to the same size.
  2. Rub all sides of the steak with soy sauce and little chopped ginger and garlic.
  3. Stack on top of each other 2 by 2 and leave to marinate.
  4. Turn the steaks after 10 minutes to ensure each side is marinated.
  5. Keep doing this until they are marinated well enough to pan fry.
  6. Grate the lime and set the zest aside. Then, cut the lime in ½ and set aside.
  7. Wash and rinse the basmati rice.
  8. In a pot, sautee the bell pepper, diced onion, and the apple. Add a small amount of chopped ginger and garlic.
  9. Without letting the saute vegetables colour, add the basmati rice.
  10. Add water or stock and season to taste.
  11. Cook the rice nice and fluffy. Once cooked, finish off with the sesame oil and ½ the lime juice. Set a side and keep warm.
  12. Reheat the katsu curry sauce and keep hot.
  13. Saute shiitake and asparagus and season to taste. Add a splash of water and cook for 1 minute until cooked al dente.
  14. Pan fry the steak strips in a hot pan until medium rare.


  1. Place 1 serving of rice vertically on the left side of the plate.
  2. Prepare a line of Katsu Curry directly to the right of the rice, in a parallel line.
  3. Place the vegetables on top of the sauce, evenly spaced.
  4. Top the vegetables with the steaks then sprinkle with the infused salt.
  5. Place some garnish vegetables on the basmati and follow with the sprig of chive. (Additionally, green peas, radish quarters or pea shoots could be used to make the dish look even more appealing).