From: MasterChef Ireland
Brian McKavanagh's signature dish from Heat 4 of MasterChef 2014
From: Neven Maguire: Home Chef
I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.
Great with duck dishes.