Texas Grilled Aussie Ribeye Steak

Texas Grilled Aussie Ribeye Steak, Truffle and Stilton Croquette, Celeriac Remoulade, Black Cabbage & Sauce Bordelaise by Richard Wainman, Chef Patron at Dick’s Smokehouse

Richard Wainman, Chef Patron at Dick’s Smokehouse Texas Grilled Aussie Ribeye Steak, Truffle and Stilton Croquette, Celeriac Remoulade, Black Cabbage & Sauce Bordelaise.


Serves 4

Beef Rub

  • 2 tbsp oil
  • 100g fine sea salt
  • 40g coarse black pepper
  • 1/2 tsp garlic powder 
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika 
  • 1/2 tsp ground cumin
  • 4 x Aussie ribeye steaks


  • 4 large potatoes (500-700g)
  • 3 eggs 
  • 100g panko breadcrumbs
  • 50g flour
  • 150g stilton
  • 30g pine nuts 
  • 30g truffle oil
  • 30g parmesan cheese
  • 3 tbsp chives (chopped) 

Celeriac Remoulade

  • 1 small celeriac
  • 100g mayonnaise 
  • 3 tsp wholegrain mustard 
  • 1 lemon
  • 2 tbsp chives

Sauce Bordelaise

  • 2 tbsp oil
  • 2 shallots
  • 3 garlic cloves
  • 1 rosemary sprig
  • 3 thyme sprigs 
  • 4 black peppercorns
  • 100g bone marrow
  • 500ml beef stock
  • 400ml Bordeaux red wine
  • 1 tbsp tomato puree

Black Cabbage

  • 150g black cabbage (cavolo nero)
  • 1 tbsp butter


Aussie Ribeye Steaks

  1. Mix all dry ingredients together to create a dry rub. 
  2. Rub the oil over the steaks, and season with the dry rub
  3. Grill steaks until 52℃, flipping over every 3 minutes.
  4. Rest for 5 minutes before serving.


  1. Peel and chop the potatoes.
  2. Boil in salted water until soft. Then drain, steam dry, and mash.
  3. Put mash aside to cool. 
  4. Toast pine nuts and blend with truffle oil and cheese. 
  5. Add truffle mix, chives and stilton to the mash.
  6. Shape mash mix into 4 rectangles and freeze for 20 minutes to firm. 
  7. Once firm, use flour, eggs and breadcrumbs to coat the croquette. 
  8. First, roll in four. Then, dip in egg, and roll in breadcrumbs. 
  9. Then re-dip in egg and roll in breadcrumbs a second time. 
  10. Fry in oil at 170℃ until golden brown, and place on a piece of kitchen towel. 

Celeriac Remoulade 

  1. Peel and trim the celeriac and cut into quarters. Slice the quarters very thinly (ideally, on a mandolin), then cut the slices into matchsticks. Sprinkle with the salt, toss together and leave for 20 minutes.
  2. Wash off the salt, then put the celeriac in a clean tea towel and twist to squeeze out any excess moisture. Tip into a bowl and stir in the mayonnaise, chives, lemon juice and wholegrain mustard. Season with black pepper and salt.

Sauce Bordelaise

  1. Roast the marrow bones for 15-20 minutes until soft and set aside to cool.
  2. Heat the oil in a saucepan over a medium heat. Add one chopped shallot, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes.
  3. Add the wine and tomato puree to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds.
  4. Once the wine has reduced, pour the stock into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened.
  5. While the liquid is reducing, finely chop the remaining shallot and the bone marrow. Lightly fry in a pan for 5 minutes until the shallot is soft.
  6. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.
  7. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow. 

Black Cabbage

  1. Melt the butter in a pan and add the cabbage, sweat for 1 minute.
  2. Add 1 tbsp of water and place a lid on top of the pan.

Headline Sponsors