- 1,5 kg boneless rib-eye steak
- Black pepper
- Balsamic Blaze
- Maldon sea salt
- Olive oil
- 200 g crème fraîche
- 3 tablespoons horseradish
Grind the pepper generously over meat. Sear in griddle pan for 25 minutes and turn continuously. Season with salt. Remove and rest until cooled down.
Slice thinly and drizzle with olive oil. Top with a drizzle of Balsamic Blaze. Serve with Horseradish and Onion Marmalade on the side.Mix lightly together and keep cool until use.