Rob Grist – German Gymnasium Seared Aussie Beef Ribeye with Baby Leek, Celeriac Puree & Salsa Verde

  • Prep time 30Min
  • Cook time 30Min
  • Technique Pan Fry / Saute
  • Meat Beef
  • Cut Rib Eye
  • Serves 4

Seared Australian Beef Ribeye with Charred Baby Leek, Celeriac Puree, and Wild Garlic Salsa Verde


  • 4 Aussie rib-eye steaks
  • 2 sprigs thyme
  • 50g butter
  • 4 tbsp olive oil
  • Sea Salt (to taste)
  • 2 garlic cloves
  • 2 tbsp capers
  • 3 anchovy fillets
  • 50g flat leaf parsley
  • 100g wild garlic leaves
  • 1 tbsp lemon Juice
  • 16 tbsp olive oil
  • 1kg celeriac
  • 100g unsalted butter
  • 200ml whole milk
  • 10g nutmeg
  • 1 bunch baby leek
  • Ice Water


  1. Heat some oil over a high flame in a heavy-based frying pan that will comfortably fit 2 steaks at a time.
  2. When the oil is simmering, turn the heat down to medium-high and add the butter.
  3. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
  4. Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 minute so they get a nice brown crust.
  5. As a rough guide, each steak will take 4 minutes in total for rare, 5-6 minutes in total for medium and 8-10 minutes for well done.

Wild Garlic Salsa Verde

  1. Place 2 cloves garlic, capers, anchovies, parsley and wild garlic in a food processor and blend well (or chop finely by hand).
  2. Place mixture in a bowl and add the lemon juice. Drizzle the olive oil to give a thick consistency and season if needed.