Sides

Sautéed Greens

• Ingredients: Spinach or kale, garlic, olive oil, salt, and pepper.
• Method: Quickly sauté greens in olive oil with minced garlic until just wilted. Season with salt and pepper to taste.

Roasted Vegetables

• Ingredients: Carrots, parsnips, bell peppers, olive oil, thyme, salt, and pepper.
• Method: Toss the vegetables in olive oil and thyme, and season with salt and pepper. Roast in a preheated oven at 200°C until tender and caramelised.

Garlic Mashed Potatoes

• Ingredients: Potatoes, garlic, butter, cream, salt, and pepper.
• Method: Boil peeled potatoes until tender. In a pan, melt butter and sauté finely chopped garlic until fragrant. Mash the potatoes with garlic butter and cream. Season with salt and pepper to taste.

Baked Sweet Potatoes

• Ingredients: Sweet potatoes, olive oil, salt, and optional herbs like rosemary or thyme.
• Method: Prick sweet potatoes with a fork, rub with olive oil and salt (and herbs if using), and bake until soft and tender.

Creamed Spinach

• Ingredients: Spinach, butter, garlic, cream, nutmeg, Parmesan cheese, salt, and pepper.
• Method: Wilt spinach in a pan with a bit of butter and minced garlic. Add cream and a pinch of nutmeg, and simmer until thick. Stir in some grated Parmesan, and season with salt and pepper.

Peppercorn Sauce

• Ingredients: Peppercorns, beef stock, cream, and brandy (optional).
• Method: Crush peppercorns slightly. In a saucepan, add stock and crushed peppercorns, reducing slightly. Add brandy if using, then cream and simmer until thickened.

Fresh Salad

• Ingredients: Mixed salad greens, cherry tomatoes, cucumber, red onion, and a simple vinaigrette of olive oil, vinegar, salt, and pepper.
• Method: Toss the greens, sliced tomatoes, cucumber, and red onion with the vinaigrette just before serving to keep everything fresh.

Ingredients that Pair Well

Herbs and Spices

• Rosemary: Its aromatic and piney flavour complements the richness of the beef.
• Garlic: Adds a robust flavour that intensifies the natural taste of the steak.
• Thyme: Brings a subtle earthy note that enhances the meat without overpowering it.
• Black Pepper: Provides a sharp contrast to the fatty richness of ribeye.
• Smoked Paprika: Offers a smoky touch that goes well with the grilled or charred surface of the steak.

Sauces and Condiments

• Red Wine Reduction: Adds a rich, complex flavour and a touch of elegance to the steak.
• Bearnaise Sauce: A tarragon-infused sauce that complements the steak with its creamy and herbaceous profile.
• Blue Cheese Sauce: The pungent and salty flavour of blue cheese sauce can create a luxurious pairing with the meat.
• Chimichurri: This herby and tangy sauce provides a fresh contrast to the rich steak.

Fats and Oils

• Butter: Cooking steak in butter adds richness and helps to caramelise the surface during searing.
• Olive Oil: Ideal for marinating or dressing accompanying salads.
• Truffle Oil: Drizzling a little on the steak or on side dishes can elevate the entire meal with its luxurious flavour.

Vegetables

• Mushrooms: Their earthy flavour complements the umami of the beef.
• Onions: Caramelised onions add sweetness and depth to the dish.
• Asparagus: Its mild, grassy taste balances the heaviness of ribeye.
• Tomatoes: Fresh or roasted tomatoes add acidity and lightness, which can cut through the richness of the meat.

Fruits

• Figs: Fresh or grilled, figs add a note of sweetness that contrasts well with savoury flavours.
• Pears: Especially when grilled or poached, pears can add a subtle sweetness and a soft texture.

Cheeses

• Gorgonzola: Its bold flavours marry well with the intense flavours of ribeye.
• Old Winchester: Adds a salty, umami kick when shaved over warm vegetables or salads served alongside the steak.