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    Recipes — pan grill

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    How to Cook The Perfect Bone-In Rib Eye Steak (OP Ribs)

    With a meat-loving husband and kids, there was no question that the choice of meat for our Christmas Day dinner this year had to be beef! A couple of months ago, we discovered the bone-in rib eye steak at the butchery section in the supermarket and this has since become our steak of choice to cook at home.

    Also known as OP rib, cowboy steak, it is a single rib cut from the centre of a full rib of beef. The beauty of this cut is that it is thick and chunky, it makes cooking it (to perfection) much easier for a homecook.  For two, we usually get an OP rib which is about 650g but for Christmas Day we cooked a 1.1kg rib for a family of four.

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 15 minutes (for 650gm)
        •    Yield: Serves 2-3


        •   650g bone-in rib eye steak (OP Rib / Côte de bœuf), about 1.5 inch thick
        •   Salt and freshly ground pepper
        •   Canola oil

    You need:

        •   Meat thermometer
        •   Grill pan

    Serve with:

        •   Roast potatoes / mash potatoes / fries
        •   Vegetables
        •   Dijon mustard
        •   Fleur de sel / Good-quality sea salt
        •   Gravy or sauce of your choice


    1. Preheat oven to 180°C (roast mode).
    2. Heat grill pan over medium high heat for 4 minutes, until it is very hot.
    3. Rub oil all over the steak, then season one side with generous amounts of salt and pepper. Place meat (seasoned side) and grill for 3 minutes.
    4. Season the top side and flip over, and grill for further 3 minutes. You can test the temperature before putting the steak into the oven, just to gauge roughly how long is needed in the oven. To test, insert the meat thermometer in the centre of the steak.


    A few tips for cooking the perfect bone-in rib eye steak:

    1. Make sure the meat is at room temperature before you start cooking. For such a huge slab of meat, remove from fridge at least two hours before to allow sufficient time to get to room temperature.
    2. After cleaning, pat it VERY dry with a kitchen towel.
    3. Rub the steak with some oil and season with generous amounts of salt and pepper - this is to get a nice crust on the steak.
    4. Before you start cooking, make sure you preheat the oven to 180°C (roast mode). Make sure your pan is lightly oiled and very hot before the steak hits the pan.
    5. The best way to test the doneness of such a thick cut is to use a meat thermometer. For medium rare, you should aim for 120°F to 125°F after the steak has been in the oven (test in the centre, thickest part). If it has reached this temperature, cover loosely with a foil to rest - you will find that after resting, the residual heat will further "cook" the meat and bring the temperature of the meat up to 130°F to 135°F, a perfect medium rare. Please refer to the below chart for perfect beef doneness.Remove from grill pan and place on a baking tray into the preheated oven until it has reached your desired doneness. For a 650g steak to be cooked to medium rare doneness, it usually requires about 7-8 minutes. Test doneness with a meat thermometer, between 120°F and 125°F is the temp you should aim for medium rare.
    6. Once it has reached your desired doneness, remove from oven and cover the steak loosely with foil to rest for 5 minutes. Do not cover too tightly or the meat will sweat. After resting, the meat temperature should be around 130°F to 135°F.
    7. Slice the steak tableside and serve with Dijon grain mustard or gravy, and some fleur de sel.

    NOTE: We usually get an OP rib which is around 1.5" thick, but it could get up to 2-2.5" thick, so adjust the cooking time accordingly until it reaches your preferred doneness / temperature.

    This great family recipe is thanks to GoodyFoodies.blogspot at http://goodyfoodies.blogspot.com/2014/01/recipe-how-to-cook-perfect-bone-in-rib.html

    Huon Salmon with Texas Slaw

    An old time classic, this fresh take on slaw will have the whole family asking for seconds! A great mid-week meal for the whole family and who doesn’t love a bit of bbq sauce!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    4 140g Fresh Huon Salmon Portions
        •    1 Cup savoy cabbage, thinly sliced
        •    1/2 Cup carrot, shredded
        •    1 Cup spring onion, thinly sliced
        •    1 Cup ranch dressing
        •    1 tbsp BBQ sauce


    1. Sprinkle each fresh Huon Salmon portion with sea salt directly onto the skin. Leave for 10 minutes
    2. Meanwhile combine the sliced cabbage, carrot and ½ cup spring onion with the ranch dressing
    3. Heat a large frypan with a little rice bran oil or spray. Place each salmon portion skin down and hold in place with a spatula for 15 seconds.
    4. Cook skin down for 1-2 minutes then turn over. Brush with BBQ sauce, reduce heat and cook for a further 2-3 minutes. Remove from the heat and rest for 3 minutes in a warm area.
    5. Serve each portion on the Texas slaw with remaining spring onion and Ranch dressing - alternatively serve with tempura onion rings and lime wedges

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/huon-salmon-texas-slaw/

    Jerk Pork Tenderloin with Pineapple Salsa

    Good News Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1/4 cup canola oil
        •    2 scallions, thickly sliced
        •    2 garlic cloves, smashed
        •    2 Scotch bonnet or habanero chiles, stemmed and seeded
        •    1 tablespoon low-sodium soy sauce
        •    1 tablespoon fresh lime juice
        •    1 tablespoon light brown sugar
        •    2 teaspoons ground allspice
        •    1 teaspoon freshly ground black pepper
        •    1 teaspoon thyme leaves
        •    1/4 teaspoon freshly grated nutmeg
        •    One 1-inch piece of fresh ginger
        •    2 pork tenderloins (14 ounces each)
        •    Salt
        •    Pineapple-Jicama Salsa


    1. In a blender, combine 3 tablespoons of the oil with the scallions, garlic, chiles, soy sauce, lime juice, brown sugar, allspice, black pepper, thyme, nutmeg and ginger. Puree until smooth. Transfer the marinade to a resealable plastic bag. Add the pork tenderloins, turning to coat. Seal the bag, pressing out the air, and refrigerate for 4 to 8 hours.
    2. Light a grill or preheat a grill pan. Remove the pork from the marinade. Brush with the remaining 1 tablespoon of oil and season generously with salt. Grill the pork over moderately low heat, turning occasionally, until an instant-read thermometer reaches 135 when inserted in the center of the meat, about 20 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the pork and serve with the salsa.

    This great family recipe is thanks to Food and Wine at http://www.foodandwine.com/recipes/jerk-pork-tenderloin-with-pineapple-salsa