- 2x450 g French-trimmed, grass-fed prime ribs
- 1 T salt
- 3 T fresh rosemary flowers, for serving
- For the onion purée:
- 500 g white onions, peeled
- 2 T olive oil
- 2 star anise
- 2 T butter
- 4 T milk
- Salt, to taste
Season the steaks 30 minutes before cooking and allow to come to room temperature.
Grill the steaks over a fairly high heat until the internal temperature reads 54°C on a meat thermometer.
Do not turn the steaks too often; grill them for approximately 3 minutes on each side before turning. This cut of meat has fantastic fat marbling so watch out for flare-ups. Should they occur, position the steak towards the outer edges of your grill.
Allow the steak to rest for half the cooking time, then carve into slices off the bone.
Serve scattered with rosemary flowers with the onion purée on the side.
To make the onion purée, preheat the oven to 175°C. Place the onions into an ovenproof dish, drizzle with the olive oil and tuck in the star anise. Cover with foil and roast for 30 minutes, or until soft and slightly caramelised.
Remove from the oven, discard the star anise, then gently squeeze the onions from the outer charred leaves into a high-speed blender. Blend until smooth, adding the butter and milk. Season to taste with salt.
Cook’s note: The onions can also be roasted in a tinfoil parcel on the grill, but the oven gives a more even roast.
Read more about MasterChef SA culinary producer Arnold Tanzer