Sixth Rib-eye recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Blacklock Shoreditch›Sixth Rib-eye Recipe

Sixth Rib-eye Recipe

Inspired by Blacklock Shoreditch
Time1h
Serves2

Make Sixth Rib-eye Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef

Marinade

Sides

Garnish

Method

Preparation

  1. 1

    Prepare the Marinade

    In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Mix well to create a marinade.

  2. 2

    Marinate the Steak

    Place the rib-eye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4 hours for maximum flavor.

Cooking

  1. 3

    Prepare the Grill

    Preheat your grill to high heat. If using a charcoal grill, ensure the coals are white-hot. For a gas grill, allow it to heat for about 10-15 minutes.

  2. 4

    Cook the Rib-eye

    Remove the rib-eye steaks from the marinade and allow excess marinade to drip off. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer to check: 130°F (54°C) for medium-rare.

  3. 5

    Prepare the Asparagus

    While the steaks are grilling, in a bowl, toss the asparagus with olive oil, salt, and black pepper. Once the steaks are flipped, add the asparagus to the grill. Grill for about 5-7 minutes until tender and slightly charred.

Serving

  1. 6

    Plate and Garnish

    Once the steaks are cooked to your liking and the asparagus is tender, remove them from the grill. Let the steaks rest for about 5 minutes. Slice the steaks against the grain, then serve alongside the grilled asparagus. Garnish with chopped fresh parsley.

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