Bought bone on rib eye on sale. It had been ages; I had not had it with black pepper rub. With leftover 1 sausage, asparagus puree, carrot, mushroom and red capsicum to go with it. I saw somewhere how to make sausage into a kind of flower rounded with vegetables. Trying my hand on making a round sausage but it’s not a flower, to call my own creation.

Google: “bone-in ribeye has more muscle, is chewier, and ideal for smoking. Boneless ribeye has less tissue, is less chewy, and better suited for grilling. As a takeaway, remember bone doesn’t affect the taste of your ribeye.”

I don’t have a smoker, so I am just going to use oven. Google: “Grilling Bone-In Ribeye is a great way to bring out the rich flavour and ultimate tenderness of this cut of meat.”

This is a simple rub with oil, salt and black pepper. I am glad it to experiment making sausage a round design. Happy that my rib eye turned out moist, flavourful, colourful and delicious. Let’s cook!!!!

Ingredients

1 bone on rib eye steak
1 sausage
1 carrot, cut to bite size
1/2 red capsicum, cut to bite size
8 slices mushroom
water
salt
white pepper
black pepper
oil

Method

Be sure your rib eye steak is completely thawed on bench top at room temperature approximately 30–40 minutes before cooking it. Preheat oven/grill, for 10 minutes.

Meantime, make the sausage; place a pair chopsticks or wooden sticks on the outside of sausage; kind of hold it firm and prevent the knife from cutting to the bottom. Gently turn the two ends of the sausage to join it. I prick it with toothpick to hold it in a round shape. Then cook it with a bit of oil in my little saucepan until brown all around and cooked. Then remove from hob. Transfer sausage to a paper towel to drip dry the oil and set aside. Season bone on rib eye steak with oil, salt and black pepper.

Place bone on rib eye steak in a foil grease pan. Position the pan in the oven/grill so that the surface of steak is 3–4 inches from the heat. Cook steak for medium-rare bone on rib eye in the oven for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turnover about 1 minute before the halfway point.

Put carrot in a pot with water, cook for about 6-8 minutes. Remove from pot and place in foiled greased pan place with capsicums and mushrooms, season with salt and white pepper then drizzle some oil. Place in the oven. Chargrill the vegetables for about 10 minutes or until cooked. Switch off oven/grill and leave vegetables in to keep warm, and remove the toothpick from sausage before putting in oven/grill to warmed up in the hot oven/grill, open oven door a jar using a wooden spoon to hold it open a bit.

Rest bone on rib eye steak for 5 minutes before serving, covering lightly with foil. Once bone on rib eye rested, plate up with chargrilled vegetables and round shape sausage place and place a carrot and capsicum piece and spoon the asparagus puree over. Serve with a glass of red wine. Enjoy!!!!

Note: Resting steak is important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavourful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavourful.

https://helenscchin.com/2022/02/09/black-pepper-bone-on-rib-eye-and-sausage-with-roasted-vegetables/

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