Ribeye Steak with Café de Paris sauce

Pat dry the ribeye loin with kitchen towels.

Using the kitchen twine, tie the ribeye loin into a taut log.

Season generously with salt; kosher salt works best here. If using fine salt, be careful not to go overboard.

Place the ribeye onto a wire rack in a baking tray and place in the fridge uncovered to dry out the exterior. A few hours should be good, but it’s best to leave it overnight.

Roast in a convection oven at 70-100°C until the temperature of the centre of the thickest part of the meat registers 55°C for medium rare, 60°C for medium, or up to 65°C for medium/well done. Use a probe thermometer for this. It should take about 4-6 hours.

Once the desired internal temperature has been achieved, take the meat out of the oven and leave to rest, covered in aluminium foil for at least 30 minutes up to 90 minutes.

Ten minutes before serving, crank the oven temperature up to its max setting, about 250-300°C. Roast the ribeye again until the crust is dark brown – about 5-10 minutes. Either serve whole for carving at the table or slice into thick slabs over a pool of Café de Paris sauce.

In a pot on medium heat, melt the Emborg Unsalted Butter and add the sliced shallots. Sauté for about 10 minutes until the shallots are translucent and soft. Leave to cool.

In a blender, add all the other ingredients and blend into a fine mix.

Add the butter and shallot mixture into the blender and blend until homogenous.

Serve with the ribeye steak.