BBQ Rib Eye Steak recipe With Shallot Mash, Honey Roast Roots, Marrow Butter & Onion Cassava by Chef Richie Wilson. FIRE restaurant is firing up the coals in preparation to serve what is officially “The World’s Best Steak”. The steak from FINLAND is the current reigning world champion of the World Steak Challenge, which takes place at FIRE on July 9th and 10th to crown the 2019 champion. Calling all steak lovers- FIRE Restaurant and Lounge on Dawson Street are fanning the flames and bringing the people of Ireland the opportunity to try what is considered the best
beef in the world.
Rib Eye Steak
– 4 Rib Eye Steaks
– Salt + Pepper
– Olive oil
– 2 ea Crushed Garlic Cloves
– 50 g Chopped Thyme
– 100 ml Vegetable Oil
– 4 each Large Maris Piper Potatoes
– 3 each Shallots
– 100 ml Cream
– 200 ml Water
– 1 each Onion
– 100 g Cassava Flour
– Vegetable Oil
– 100 g Bone Marrow
– 100 g Butter
– 5 g Cracked Black Pepper
– 5 ml Brandy
Preparing the steaks
1. Begin by mixing the vegetable oil, garlic and thyme well in a blender, pour this marinade over your steaks for as long as you can but no longer than 48hours.
2. Get the BBQ going about 20 minutes or so before you want to cook, we want it smoking hot but no flames.
3. Remove the steaks from the marinade and drain off excess oil (pat them down with a little kitchen paper to be sure).
4. Season the steak well on both sides (it is best to do this about 20 minutes before you cook them ). Place the steaks on the grill for 2-3 minutes before giving it a quarter turn clock wise, not turning it over!!.
5. After doing this on both sides you will have cooked the steak for about 12 minutes. This would give you a Medium Rare Steak, which is perfect but if you wish to cook it more it is better to move it up on the BBQ to the grills further away from the heat where it will cook and not burn,about 3-4 minutes for medium and a further 3-4 for well done. Of course the thickness of steaks varies but in any case you should allow the steak to rest for almost the same time as it took to cook in a warm but not hot oven.
1. Begin by peeling the potatoes and shallots.
2. Cut the potatoes evenly and place in a pot of cold salted water. Bring to a simmer and continue cooking for 20-25 minutes until the potatoes are completely cooked through.
3. Put the potatoes through a ricer or mash until they are completely smooth.
4. Place the shallots in a pot with a little oil and sweat over a low heat gently until they are soft.
5. Now add the cream and simmer until the cream has reduced to a thick consistency. Add all of this to a blender and blend until smooth.
6. Add the pureed shallots to the mash one spoon at a time until the mash is rich and fluffy
1. Begin by slicing a large Spanish onion into small dice.
2. Add a little oil to the pan and fry the onions until they are all a dark brown but don’t burn them. Now add the flour to the pan and reduce the heat.
3. Continue to cook the flour over the heat but turn all the while. Make sure you soak up all the juice from the onions, this is what gives all the flavor, just check the seasoning before leaving to cool.
1. Soften both the marrow and the butter at room temperature for an hour or 2 before you begin to make this. Add all the ingredients to a mixer and mix gently until they have all blended together.
2. Allow to cool and set before cutting or filling your dishes to serve it in
1. Pipe the mash on one side of the plate and build the roast roots around it.
2. Run a line of the cassava flour across the center of the plate. Place the steak to the opposite side along with possibly a marrow bone filled with your marrow.
FIRE will exclusively be serving the 10oz steak in Ireland from the 1 st July. The beef comes from the Ayrshire breed, which originated in the County of Ayr in Scotland. However, the herd the steak comes from is born and raised in Finland by JN Meats. What makes this cut stand out is the marbling which competes with Wagyu and Kobe and makes it world class. There is only a limited quantity of cattle with the genetic potential for a very high grade of marbling and FIRE is honoured to have secured a limited stock of this steak for customers. Executive Head Chef of FIRE, Richie Wilson is excited at the prospect of cooking what is considered the world’s best steak, saying; “Working with best possible ingredients available to me is something I have always been very proud of, and to be working with what is considered the world’s best steak is an exciting prospect. I’m hoping other meat lovers across the country will take this opportunity to come in and try this cut of steak that is held in such high esteem by the panel of experts who crowned it the winner at last year’s World Steak Challenge event.”
The steak itself will be on the FIRE menu for a limited time and will be served on a first come first served basis due to limited availability. The steak will be cooked to the customer’s liking and served with marrow butter, a Fennel and Citrus Salad, Pont Neuf chips and tobacco onions and will be available for €48.00.
The Finland Sirloin will feature exclusively on FIRE’s menu as the venue gets ready to host the World Steak Challenge on July 9 th and 10 th . The event is held in high esteem by many worldwide beef producers, as well as official host partner Bord Bia, and will see more than 40 International experts adjudicating in this year’s event. The competition is viewed as a platform to benchmark the quality of beef production against international competitors. The panel draws together beef producers, butchers, restaurateurs, food scientists and chefs from around the world to judge a record entry of over 300 global steaks.
About The Beef Cattle
The Ayshire breed was referred to first as the Dunlop, then the Cunningham, and finally, the Ayrshire. How the different strains of cattle were crossed to form the breed known as Ayrshire is not exactly known. There is good evidence that several breeds were crossed with native cattle to create the foundation animals of the breed. Regardless of the details of origin, the early breeders carefully crossed and selected the various strains of cattle to develop the cow we now know as the Ayrshire. She was well suited for the land and climate in Finland.
About the World Steak Challenge
In its fifth year, the World Steak Challenge 2019 is designed to benchmark the quality of beef production against other international competitors and establish a quality mark that everyone can trust. This year we received a record amount of entries from 24 countries, with the Czech Republic among the new entrants to the event.
For more information visit: www.worldsteakchallenge.com
Richie has been working in the food industry for 20 years and has been an Executive Chef for the past 8 years. Prior to his appointment at Fire, he was Executive Chef of The Clyde Court and Ballsbridge Hotels, The Burlington Hotel, The Morrison Hotel and The Hilton Hotel Dublin.
He has brought with him his dedication to Irish produce and artisan producers to create his own ideas of what modern Irish food should be.
FIRE Restaurant and Lounge is a multi-award-winning steak house located in the heart of Dublin city centre, in the popular Dawson Street and St Stephens Green Vicinity. FIRE’s dining room was originally built in 1864 as the Lord Mayor’s ‘Supper Room’ and features incredible vaulted ceilings, stained glass windows and a beautiful terrace
overlooking the Lord Mayor’s Garden. Today it is the most historical and impressive dining room in Dublin.
Fire Restaurant Dublin offers the ultimate casual dining experience. Whether you are dining in our main restaurant or looking to experience an intimate evening in one of our private dining rooms, you’ll enjoy the unique setting and perfect ambiance of FIRE restaurant.
To make a booking at FIRE to try the world’s best steak:
T: 01 676 7200