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Grid Iron Meat

Rib Steak (Reverse Sear in the Ninja Foodi MAX)

A rib steak like this — thick, marbled, and weighing nearly a kilo — is a real centrepiece. The Ninja Foodi MAX makes it easy to treat this prime cut properly: slow, even heat to bring it to temperature, followed by a blistering hot sear to lock in flavour. The result is a juicy, tender steak with a perfect crust.

INGREDIENTS
  • 1 rib steak, approx. 950g, bone-in or boneless
  • Flaky sea salt
  • Freshly cracked black pepper
  • 1 tbsp neutral oil (rapeseed or sunflower)
  • Optional: garlic cloves, rosemary, or thyme sprigs for resting
METHOD

  1. Remove the steak from the fridge 45–60 minutes before cooking to come to room temperature.
  2. Pat dry with kitchen paper, then season generously with salt and pepper. Rub lightly with oil.
  3. Place the steak on the reversible rack (low position) inside the Ninja Foodi.
  4. Select Bake/Roast at 110°C (fan) and cook until the steak reaches:
    • 42–45°C for rare
    • 47–50°C for medium-rare
    • 52–55°C for medium
      (This will take 25–40 minutes depending on thickness.)
  5. Remove the steak and rest under foil for 10 minutes.
  6. Preheat the Foodi on Air Crisp at 230°C for 3–5 minutes.
  7. Return the steak and sear for 2–3 minutes per side until a golden crust forms.
  8. Rest another 5–10 minutes, then carve thick slices across the grain.

Multi-Cooker Option

  • Ninja Foodi / Air Fryer: The method above is tailored for the Foodi MAX. If using a smaller model, halve the time before first checking temperatures.
  • Internal Temp Goals: Aim for 50–52°C final for rare, 54–57°C for medium-rare, 60–63°C for medium.

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Native Breed Beef Rib Chop – 32oz (900g)

A big steak or a small roast. Take your pick.

One of these will be perfect cooked on the BBQ or seared in  a pan and then finished in the oven. Enough for two people or someone with a truly man-sized appetite!

Cut from a fore rib after being aged in our maturation room with Himalayan rock salt for 28 days.

£39.50

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Sides:

  • Triple-cooked chips – crisp outside, fluffy inside, the classic steak partner.
  • Grilled mushrooms with garlic butter – earthy and savoury.
  • Buttered spinach – silky greens with a hint of nutmeg.
  • Potato gratin dauphinois – creamy layers of potato with a golden crust.
  • Heritage tomato salad with shallot dressing – fresh acidity to cut the richness.

Matches (flavour pairings):

  • Herbs: rosemary, thyme, tarragon
  • Spices: black pepper, smoked paprika
  • Grains: polenta, farro
  • Sauces: peppercorn, béarnaise, chimichurri
  • Vegetables: spinach, mushrooms, caramelised onions

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Preparation Time: 10 minutes (plus 45 minutes to come to room temperature).
Cooking Time: 35–50 minutes including resting and searing.

Hot Tips

  • Always use a probe thermometer — the thickness of a rib steak makes guesswork risky.
  • Resting twice (before and after searing) locks in juices and gives the crust time to set.
  • For added flavour, place garlic and thyme under the steak while resting.
  • Slice against the grain to maximise tenderness.

Pairings

Red Wine

  • Malbec (Argentina) – deep, dark fruit with enough body to match the fat.
  • Bordeaux blend (Left Bank) – cassis, cedar, structured tannins for rich beef.
  • Syrah/Shiraz – peppery, bold, excellent with seared crust.

White Wine

  • Oaked Chardonnay (Burgundy or California) – buttery richness that echoes the marbling.
  • Viognier – aromatic and weighty enough to hold its own.
  • White Rioja – nutty, rounded, a surprising but strong match.

Beer & Cider

  • Porter or Stout – roasted malt complements the char.
  • IPA – bitterness balances the fat.
  • Dry cider – clean apple notes cut through richness.

Non-Alcoholic

  • Sparkling water with lemon – palate-cleansing.
  • Alcohol-free stout – still gives roasted depth.
  • Blackcurrant shrub or cordial with soda – tart fruit works beautifully against beef.

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