RECIPES

From the Butcher’s Block to Your Table

The Ultimate Reverse-Sear Ribeye

  • Prep time: 15 mins (plus 1 hour to bring to room temp)

  • Cook time: 45–60 mins

  • The Cut: 500g+ Bone-in Ribeye (Cowboy Steak), at least 1.5 inches thick.

Ingredients:

  • 1 Benno’s Premium Ribeye

  • Flaky sea salt and cracked black pepper

  • 2 tbsp high-smoke point oil (like grapeseed)

  • 30g unsalted butter

  • 3 cloves garlic (smashed) & 2 sprigs fresh rosemary

Method:

  • Season Early: Salt your steak generously on all sides and let it sit at room temperature for at least an hour.
  • The Slow Cook: Place the steak on a wire rack in a 120°C oven. Roast until the internal temperature hits 52°C (for medium-rare).
  • The Sear: Heat oil in a cast-iron pan until smoking. Sear the steak for 1 minute per side.
  • The Butter Baste: Lower heat, add butter, garlic, and rosemary. Spoon the foaming butter over the steak for 30 seconds.
  • Rest: Transfer to a board and rest for 10 minutes before slicing.

Butcher’s Tip: Don’t skip the rest! Resting allows the juices to reabsorb into the fibers, ensuring your first bite is succulent, not dry.

Lemon & Herb Spatchcock Chicken

  • Prep time: 15 mins (plus 1 hour to bring to room temp)

  • Cook time: 45–60 mins

  • The Cut: 500g+ Bone-in Ribeye (Cowboy Steak), at least 1.5 inches thick.

Ingredients:

  • 1 Benno’s Premium Ribeye

  • Flaky sea salt and cracked black pepper

  • 2 tbsp high-smoke point oil (like grapeseed)

  • 30g unsalted butter

  • 3 cloves garlic (smashed) & 2 sprigs fresh rosemary

Method:

  • Season Early: Salt your steak generously on all sides and let it sit at room temperature for at least an hour.
  • The Slow Cook: Place the steak on a wire rack in a 120°C oven. Roast until the internal temperature hits 52°C (for medium-rare).
  • The Sear: Heat oil in a cast-iron pan until smoking. Sear the steak for 1 minute per side.
  • The Butter Baste: Lower heat, add butter, garlic, and rosemary. Spoon the foaming butter over the steak for 30 seconds.
  • Rest: Transfer to a board and rest for 10 minutes before slicing.

Butcher’s Tip: Don’t skip the rest! Resting allows the juices to reabsorb into the fibers, ensuring your first bite is succulent, not dry.