Cook Robbins Island Ribeye Like A Professional Chef!
Take A Trip To Cinder Restaurant In Australia To See How Chef Jake Furst Cooks Robbins Island Wagyu
Chef Jake Furst is the Executive Chef at Cinder - a sophisticated, flame-fueled eatery nestled in The Terminus Hotel Fitzroy North, Australia. This 150-year-old establishment is where Chef Jake crafts dishes with Robbins Island Wagyu, a beef brand renowned for its ethical and sustainable production, and also one we have here at Herd & Grace!
Why does he use Robbins Island Wagyu? It's because this choice aligns perfectly with Chef Jake's philosophy of utilizing only the finest, responsibly sourced beef. "We owe it to our planet to choose meats that are environmentally friendly. It's about respecting our livestock and lands to ensure the industry thrives," he says.
For those home chefs aiming to bring the fine-dining steak experience to their kitchen tables, Chef Jake has a golden rule - keep it straightforward. "Luxury beef should shine on its own. Relish it in its purest form with just a touch of seasoning, no need for a sauce."
Chef Jake's Robbins Island Ribeye is simply seasoned, grilled to perfection, and topped with a mouth-watering Café de Paris butter - a rich blend of herbs, spices, and savory condiments.
He also serves up family-style side dishes to accompany this Robbins Island Wagyu Ribeye. Think charred zucchini, topped with chermoula (a blend of olive oil, lemon juice, cilantro, coriander seeds, and sweet paprika) and creamy tahini yogurt. Or, wild mushrooms paired with fresh parsley butter and pesto.
Want to master the art of cooking a ribeye? Check out our video HERE or join us at our exclusive Ribeye Steak Tasting Event on May 29th, from 6PM-7PM. Our in-house butcher, Michael Puglisi, will guide you through a delicious journey tasting a variety of Ribeyes from our selection. Register HERE to secure your spot.
Directions
Let your Robbins Island Wagyu Ribeye defrost for at least 24 hours in the refrigerator. Remove the thawed steak from the packaging and place on a cutting board.
Pat dry then season with flakey Tasman Sea Salt and cracked black pepper. Bring to ambient temperature, about 8-10 minutes.
Next, heat 2 tbsp of oil in a skillet over medium-high heat. Add your Wagyu Ribeye to the pan and let it cook undisturbed for 3 minutes. Then, flip and cook an additional 3 minutes on the second side.
Use an H&G Meat Thermometer to check the internal temperature of your Wagyu Ribeye. If it reaches 135℉, it’s done! If not, flip and cook for an additional one minute on each side until you reach your desired temperature.
Remove from heat and transfer to a cutting board or plate to let your steak rest for 5-10 minutes. Resting meat after cooking allows the juices to redistribute throughout the meat, resulting in a more tender and juicy cut.
Finally, slice and add to a plate with your favorite sides. Enjoy!