Marinated Ribeye Steak

INGREDIENTS

• 1.2 kg Ribeye steak
• Di Cardelli Steakhouse Basting, for marinade
• 1 Lemon
• 25 ml Olive oil
• Crushed Black Pepper, to taste
• Salt flakes, to taste
• 4 Large potatoes
• 250 ml Sour cream
• 1 bunch Chives, chopped
• 16 sticks Fresh asparagus
• 30 ml Butter

METHOD

1. For the marinade, combine olive oil, black pepper, Di Cardelli Steakhouse Basting - 803099 and the juice of half a lemon. Marinate the ribeye steak overnight.
2. For the potatoes, preheat oven to 200oC. Prick the potatoes with a fork on all sides. Place in the oven for 1,5 hours without opening. When serving, remove the potatoes from the oven, cut open immediately and dress with cream cheese and chives.
3. Heat a griddle pan over high heat. When piping hot, fry steaks for 4 minutes on each side. Sprinkle with salt flakes and Crushed Black Pepper - 722048 and let rest for 5 minutes before serving.
4. For the asparagus, rinse them and break off the bottoms. Heat butter and olive oil over medium heat. Cook asparagus for 4 - 6 minutes. Add a squeeze of lemon, salt flakes and Crushed Black Pepper.