Kilkenny Dry Aged Ribeye with Béchamel Fondant Potato and Cauliflower Gratin



  • 24oz Dry-aged Kilkenny Ribeye Steak
  • Dried Thyme
  • Mustard Seeds
  • Peppercorns
  • Sea Salt
  • Garlic
  • Thyme
  • Knob of Butter

Cauliflower Gratin

  • 500ml full-fat milk
  • 1 onion halved
  • 1 bay leaf
  • 50g butter
  • 50g plain flour
  • English mustard
  • Head of Cauliflower
  • Smoked Gubben Cheese
  • Parmesan

Béchamel Fondant Potatoes

  • Potatoes
  • Duck fat
  • Garlic
  • Thyme
  • Rosemary



To prepare this dish, we selected a 24oz dry-aged ribeye steak, a cherished favourite among chefs. The high-fat content in the meat, combined with the dry-ageing process, breaks down during cooking, enhancing the flavour and tenderness to create a melt-in-your-mouth experience.

To season the beef, combine dried thyme, mustard seeds, peppercorns, and sea salt. Apply this seasoning to the steak and sear both sides in a skillet. Then, cook the beef in an oven at 180 degrees, adding some garlic, thyme, and a knob of butter, for approximately 10 to 12 minutes. Afterwards, remove it from the oven and let it rest.

For the side dishes, we’ll prepare cauliflower gratin and fondant potatoes.

Confit the potatoes in duck fat with garlic, thyme, and rosemary at 180 degrees for about 30 minutes, diligently monitoring to ensure they reach perfection.

For the cauliflower gratin, begin by bringing the milk to a boil in a small saucepan along with the onion and bay leaf. Turn off the heat and allow the mixture to infuse for 20 minutes. (While optional, this infusion process significantly enhances the sauce’s depth of flavour.)

In another saucepan, melt the butter, then add the plain flour. Stir consistently until a paste forms – this paste is known as a roux. Continue cooking for 2 minutes.

Remove the onion and bay leaf from the milk using a slotted spoon and discard them. Gradually introduce the infused milk to the roux. To taste, consider adding a teaspoon of English mustard while stirring. Continue stirring as you combine the ingredients, working toward achieving a smooth sauce. Cook for 5-10 minutes, stirring continuously, until the sauce thickens. Finally, strain the sauce and season it to your liking.

Delicately breaking down a head of cauliflower into florets. Cook them gently in seasoned water until they reach the desired al dente texture.

To complete the gratin, arrange the cauliflower in a baking dish and generously ladle the sauce over them until they are completely covered. Finish by generously topping with smoked Gubben cheese and Parmesan. Then, bake in the oven until the surface turns a glorious golden brown.

For the Potato Fondant, begin by heating the potato fondant in the oven. Once they are heated, introduce a velvety béchamel sauce, and then bake them alongside the cauliflower.

By this point, your meat will have had ample time to rest. Reheat your beef and delicately slice it, preparing it for plating.

To add a final touch, I enjoy garnishing with some fresh watercress and a drizzle of flavourful salsa verde.


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