Beef Rib Eye with Tempura Onion Rings & Shichimi Togarashi Salt
Published 19th August, 2021
Cuisine: Australian Serves: 2
Preparation: 30 Mins Cooking: 20 Mins
Ingredients
- 2 Barossa Fine Foods Rib Eye Steaks
- 1 large brown onion
- Sea salt
- Black pepper
- Vegetable oil, for deep-frying
- 2 tbsp Shichimi Togarashi (see below)
Tempura Batter
- ½ cup plain flour
- ½ cup cornflour
- 1 tsp baking powder
- 1 egg yolk
- 1 cup cold soda water
- Sea salt
- Extra plain flour, for dusting
Shichimi Togarashi
- ½ sheet nori
- 1 tbsp dried chilli flakes
- 1 tbsp dried orange peel
- 2 tsp black sesame seeds
- 2 tsp white sesame seeds
- 1 tsp poppy seeds
- 1 tsp Sichuan peppercorns or black peppercorns
- 1 tsp ground ginger
Method
- To make the Shichimi Togarashi salt, dry roast the sesame seeds and Sichuan peppercorns in a small skillet until fragrant, taking care not to burn them. Transfer to a plate and allow to cool completely. Place the nori, chilli flakes, orange peel, toasted sesame seeds, peppercorns and ground ginger into a spice grinder and pulse until coarsely ground. Mix 2 tablespoons of the Shichimi Togarashi with 1 tablespoon of sea salt.
- In a large bowl, sift together the plain flour, cornflour and baking powder, then add a pinch of sea salt. Whisk together the egg yolk and cold soda water. Add the egg mixture to the flour and whisk gently, taking care not to overmix. Keep chilled.
- Preheat a deep fryer or large saucepan half-filled with vegetable oil to 180°C. Use a candy thermometer to check the temperature.
- Peel the onions and cut into 1cm-thick rings. Dust with plain flour, shaking off any excess. Dip the onion rings into the batter, allowing excess batter to drip off before gently lowering into the hot oil. Cook in batches until crisp and golden, then keep warm.
- To prepare the rib eye steak, remove the steaks from the packaging and pat dry with paper towel. Place on a tray, cover with cling film and allow to come to room temperature.
- Preheat the barbecue grill plate. Season the steaks generously with sea salt and black pepper, then drizzle with vegetable oil. Place the steaks on the grill bars and close the lid. Cook for 5–6 minutes, turn and cook for a further 5–6 minutes. Stand the steaks on their sides and cook along the bone for 2–3 minutes. Remove from the barbecue and rest in a warm place for 10 minutes before carving. For medium-rare, the internal temperature should reach around 54°C.
- Serve with the onion rings and Shichimi Togarashi salt.
Cook’s Tip
- Shichimi Togarashi will keep well in a sealed airtight container. Use as a seasoning for seafood, chicken, rice and noodles.
- Keep the tempura batter cold by placing the bowl over ice if needed. A cold batter will result in a crispier, lighter texture.
where to find us
- Find Barossa Fine Foods Ribeye Steaks at your local Barossa Fine Foods retail store across South Australia.
