A Great Rib-eye, from chef extraordinaire Diane Kochilas


for 4 persons:

  • 4 Rib Eye beef
  • steaks (Wellgoods)
  • about 250g each
  • 4 cherry tomato stalks
  • 12 asparagus
  • 4 artichokes cleaned
  • Juice of ½ lemon
  • Sea salt
  • Pepper


Boil the artichokes in salted water for 5-7 minutes

Throw in the asparagus 2 minutes before the artichokes are ready so they can soften up too

Add salt and pepper to the steaks and grill in the oven (grill to your liking e.g. medium, well done etc)

Add a little oil to the cherry tomatoes and also cook under the grill for a few minutes

Place the artichokes and the asparagus under the grill for 2-3 minutes adding a little olive oil if needed and fi nally serve all the vegetables with the steak

Ideal dish for

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