Rib Eye with Chinese Broccoli and Quail Egg

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Rib Eye with Chinese Broccoli and Quail Egg

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This is a deep intensely rich steak dinner that won’t have you going for a nap afterwards. I’ve taken a 20 oz high quality Rib Steak about a 2 inch cut and trimmed it and cut it into 3 portions. Not only is this a rich enough steak but the rub and the finishing oil really lifts it up. I also avoid carbs these days so I’ve paired this with some Chinese broccoli with pine nuts and topped with a Quail egg. When I open the restaurant we will have some amazing goat cheese mashed potatoes and creamed kale for choices. Let’s start by making the rub!



Rib Eye with Chinese Broccoli and Quail Egg

On 03/02/2011 (Thursday) at 2:58 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/4b4g2jk


  • Prep Time:
    17 min
  • Cook Time:
    20 min
  • Ready Time:
    37 min


2 servings


  • Rib Eye Steak

Coffee Rub:

  • 1/4 cup ancho chili powder
  • 1/4 cup finely ground espresso
  • 2 tablespoons Spanish paprika
  • 4 tablespoons dark brown sugar
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon dried oregano
  • 2 teaspoons ground ginger
  • 2 teaspoons chili de arbol powder

Other Ingredients

  • Olive Oil
  • Quail Egg
  • Chinese Broccoli



Pot of Boiling water super salted so it taste like the ocean
Bowl of an ice bath for shocking
Take your greens and blanche them for 1 ½ – 2 min in the boiling water, take them out and put them in the ice bath to stop the cooking process. When they greens are cool take them out and squeeze the water out of them and set aside.

The steak you can cut it like I have in the picture or you can just leave a 20oz portion to yourself . Coat the entire steak in the rub and you can either wrap it in cling film and refrigerate it overnight or use it right away. I grilled these on a gas BBQ and used the hottest setting around 500 degrees 200c. Grill the steak on one side for 3 min for medium rare and turn over for an additional 2 min. You can adjust the temperature of the steak to how you like it this is what I personally like. Take the steak off and tent it with foil and let it rest for at least 5 min.

For the greens heat a pan with olive oil and put a few slices of garlic in the hot oil, as soon as it turn golden take it out as it’s done its job now. Take a handful of your greens and sauté them tossing frequently for about 2 min and test for seasoning. I added some pine nuts to mine. Take the greens out and plate them. While the pan is hot crack one Quail egg in and cook it until the whites are done and the yolk is still runny. Place that on top of the greens and season with a little salt.
Now cut the steak into thick pieces and arrange nicely on the plate. Take some good finishing olive oil and drizzle on the plate and on each steak piece and finish with some kosher salt on each piece of meat.
F’ing delicious enjoy!!


Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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